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Pumpkin Ricotta Pound Cake
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/ 4
3 Users Voted
DescriptionPumpkin Ricotta Pound Cake: Great for your Fall celebrations and of course for your Thanksgiving Holidays!!!
Ingredients Related Recipes:All Recipes
Portate/Courses
Holiday Recipes
Key Ingredients
Difficulty Level
Recipe Groups
Vegetarian Recipes
Serves
12
- 2 1/2 Cups of Cake Flour
- 5 Eggs
- 1 Cup Sugar
- 2 Sticks of unsalted butter (room temperature)
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1 Tsp Ground Cloves
- 1/4 Tsp Ground Ginger
- 1 Cup Canned Pumpkin
- 3/4 Cup Whole Milk Ricotta
- Extra butter for buttering the pan
- Grade B Maple Syrup for garnishing
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Additional Tips
Please Share with Family and Friends Using the Buttons Below! Grazie!!!
Reviews
Review by condit1 ,
Sunday, 23 October 2011
WONDERFUL!!
Review by cuznvin ,
Sunday, 21 October 2012
Recipe looks good but the amount of ricotta is questionable.. Is that 1/2 cup or is it supposed to be 3/4 cup??
Review by rossella rago ,
Sunday, 21 October 2012
Corrected the typo! It should be 3/4 Cup! :)