PUMPKIN SPICE CREAM CHEESE POUND CAKE

PUMPKIN SPICE CREAM CHEESE POUND CAKE

3 cups of sifted all purpose flour
2 cups of granulated sugar
1 cup of brown sugar 
3 sticks of softened butter
1 cup of pumpkin puree
1 8 oz. softened cream cheese
6 large eggs
2 tsp. vanilla flavoring
1 tsp. baking powder
1/2 tsp, of salt
mix ins:
1 cup of chopped toasted walnuts
2/3 cup of English toffee bits 
spices:
2 tsp. of cinnamon
1/2 tsp. each of allspice and ground ginger
1/4 tsp. of ground nutmeg 
OR:
3 tsp. pumpkin pie spice

Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy. 
Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand. 
Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter. 
Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream.
Cook's note:
To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.
INGREDIENTS
3 cups of sifted all purpose flour
2 cups of granulated sugar
1 cup of brown sugar
3 sticks of softened butter
1 cup of pumpkin puree
1 8 oz. softened cream cheese
6 large eggs
2 tsp. vanilla flavoring
1 tsp. baking powder
1/2 tsp, of salt
mix ins:
1 cup of chopped toasted walnuts
2/3 cup of English toffee bits
spices:
2 tsp. of cinnamon
1/2 tsp. each of allspice and ground ginger
1/4 tsp. of ground nutmeg
OR:
3 tsp. pumpkin pie spice

COOKING DIRECTIONS
Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy.

Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand.
Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter.
Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream.
Cook’s note:
To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.

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