This is what the pumpkin cake pan looks like, it's about 6.5" across:
Pumpkin Pound Cake(s)2 C brown sugar
2 C butter
4 C A/P flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1 (16oz) can pumpkin
Cream sugar and butter until fluffy.
Add the dry and mix well.
Pour into two 9x5 greased and floured loaf pans.
Bake in preheated 325 degree oven for approximately 70-75 minutes.
*My half batch, split between two pans, took approx 42 minutes.
Here are two optional glazes, either:
-2/3 C confectioners sugar and 1 Tblsp orange juice. Mix till smooth and drizzle on cold cake.
-3/4 C confectioners sugar and 2 Tblsp sour cream. Mix till smooth and drizzle on cold cake.
- I used the sour cream glaze with a little orange and brown Wilton Icing Colors Gel. This is the first time I've tried this glaze, it's nice and thick and very good!
- Pumpkin comes in 15 oz cans these days... oh well, what can you do?
- About 15 oz pumpkin: If you measure one cup for any recipe, as I did for half of this one, you will be left with (2) 1/3 cups of pumpkin. 1/3 cup of pumpkin is a popular amount in recipes, so if you freeze it you'll have enough for two batches of something else. I freeze it in the measuring cup then pop the "cube" out and into a freezer bag.