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Pumpkin Buttermilk Pound Cake

thecafesucrefarine.com · 2012 · 20

Against 462 pound cake recipes

Less butter than 93% of recipes and less egg than 90%.

See how all 462 pound cake recipes compare →

Get the method at thecafesucrefarine.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%.
  • 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.
  • More salt than 82% of recipes: 1.6% of the flour weight against the typical recipe's 0.7%, about 2.5 times as much.
Butter: 59%, 6th percentileSugar: 147%, 67th 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 (23)

  • 3 cups all-purpose flour≈ 375 g
  • 2 teaspoons baking powder≈ 9 g
  • 2 teaspoons ground ginger≈ 5 g
  • 2 teaspoons ground cinnamon≈ 5 g
  • 1 teaspoon salt≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • ½ teaspoon freshly grated nutmeg≈ 1.3 g
  • ⅛ teaspoon ground cloves≈ 0.3 g
  • ¾ cup buttermilk≈ 183 g
  • 3 tablespoons bourbon (cognac or rum*)≈ 44 g
  • 1-½ teaspoon pure vanilla extract≈ 6 g
  • ½ cup butter, softened≈ 114 g
  • ½ cup vegetable oil≈ 109 g
  • 2-½ cups packed dark brown sugar≈ 550 g
  • 4 large eggs (at room temperature)≈ 200 g
  • 1 15- oz. can pure pumpkin purée (2 cups)425 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup brown sugar≈ 220 g
  • 1/2 cup butter≈ 114 g
  • 5 tablespoons milk≈ 77 g
  • 1 cup powdered sugar≈ 120 g
  • 1 teaspoon vanilla≈ 4.2 g
  • a pinch salt≈ 0.4 g
  • ½ cup Rosemary-Roasted Honey Walnuts (These are optional. You can also make them without the rosemary.)≈ 170 g

flour 375 gbatter 2040 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
  • Sugar147% · 67th 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
45 to 60 minutes
median 60 minutes

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