cake - Pumpkin Ricotta Pound Cake

By tinathorn

Ingredients

• 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

Details

Servings 1
Adapted from cookingwithnonna.com

Preparation

Step 1

In a medium bowl, whisk together dry Ingredients (flour, baking powder, baking soda, salt, ginger, cloves, cinnamon, and nutmeg) set aside.

In a stand mixer with a paddle attachment or with a hand mixer and a separate bowl, cream together butter, ricotta and sugar. Add the pumpkin and mix for about 30 seconds or until well combined.

Add in eggs one at a time, scraping excess of sides of the bowl with a rubber scraper.

Mix in dry ingredients, scraping sides of the bowl with a rubber scraper. Mix until well combined or for another 30 seconds.

Pour batter into a buttered 10x5 loaf pan and smooth top with a small spatula. Tap the pan to get rid of air pockets.

Bake in 350F oven for 55-60 minutes or until an inserted toothpick comes out clean.

Allow cake to cool in pan for 15 minutes before removing it.

In a non-stick skillet (preferably with a grill bottom) butter the bottom of the pan while it is hot.

Grill one side of a slice of the pumpkin pound cake for 2 minutes or until a crust is formed on each side. Butter pan again before flipping.

Place a scoop of Maple Gelato on the slice of the pounf cake.

Drizzle with Grade B Maple Syrup.