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Pumpkin Pound Cake with Caramel Icing

jamiegeller.com · 2012

Against 462 pound cake recipes

Less butter than 93% of recipes and more sugar than 93%.

See how all 462 pound cake recipes compare →

Get the method at jamiegeller.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less butter than 93% of recipes: 59% of the flour weight against the typical recipe's 91%.
  • More sugar than 93% of recipes: 180% of the flour weight against the typical recipe's 120%.
  • Less egg than 90% of recipes: 53% of the flour weight against the typical recipe's 80%.
  • More leavening than 89% of recipes: 4.1% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
Butter: 59%, 6th percentileSugar: 180%, 93rd percentileEgg: 53%, 7th percentileDairy: 49%, 52nd percentileLeavening: 4.1%, 90th percentileSalt: 1.6%, 86th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (22)

  • 3 cup all-purpose flour≈ 375 g
  • 2 teaspoon baking powder≈ 9 g
  • 2 teaspoon ground ginger≈ 5 g
  • 2 teaspoon ground cinnamon≈ 5 g
  • 1 teaspoon salt≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon nutmeg≈ 1.3 g
  • 1/8 teaspoon ground cloves≈ 0.3 g
  • 3/4 cup soy milk with 1 teaspoon lemon juice≈ 183 g
  • 2 teaspoon vanilla extract (preferable with bourbon)≈ 8 g
  • 1/2 cup unsalted margarine (soft)≈ 114 g
  • 1/2 cup canola oil≈ 109 g
  • 1 pound bag or 21/2 cups dark brown sugar454 g
  • 4 eggs (room temperature)≈ 200 g
  • 1 15 oz. can pumpkin puree425 g
  • 1 cup brown sugar≈ 220 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 ounces margarine113 g
  • 5 tablespoon soy milk≈ 77 g
  • 1/3 cup powdered sugar≈ 40 g
  • 1 teaspoon vanilla≈ 4.2 g
  • a pinch of salt≈ 0.4 g
  • 1/2 cup Rosemary Roasted Honey Walnuts≈ 170 g

flour 375 gbatter 2121 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter59% · 6th percentile
  • Sugar180% · 93rd percentile
  • Egg53% · 7th percentile
  • Dairy49% · 52nd percentile
  • Leavening4.1% · 90th percentile
  • Salt1.6% · 86th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 to 60 minutes
median 60 minutes

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