Servings: 8, with ample leftovers.
This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving.
I make this cake every Thanksgiving. I like to be able to do some of my baking ahead of time, and this cake freezes beautifully. It always gets rave reviews. I agree with other reviewers about the paddle attachment for mixing. Save the whisk for the egg whites.
This is a fantastic pound cake!! I chopped up some crystallized ginger as one reviewer suggested and omitted the minced ginger. The cake was light and moist. I didn't top it with anything and really didn't think it needed any topping after the first bite. Yummy!
Did anyone notice that 9 1/2 oz. of cake flour does NOT equal 2 1/2 cups? So which is correct to use in the recipe - 2 1/2 cups or 9 1/2 oz.? FYI - one cup of Cake flour equals 4 1/2 oz.
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