Thank you for the replies. Although I have not been separating the whites and yolks, I think I will try increasing the fat. Do you think I should use more butter or add some shortening?
Any more suggestions are welcome! Thank you :)
Here is the recipe I've been going with:Pumpkin Pound Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 ounces butter (2 sticks)
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 5 large eggs
- 1 can (15 ounces) solid pack pumpkin
- 1 1/2 teaspoons vanilla
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
(I, however, have been using three disposable aluminum loaf pans so that I can give the bread away more easily -- the recipe makes three full loaves.)