Yield:
8 (10-inch) pies/48 servings
| Ingredients |
Lb. |
Oz. |
Method |
| Unsalted butter |
1 |
- |
Mix on high speed for 1 minute. |
| Brown sugar |
1 |
9 |
Add. Mix at second speed of 3-speed mixer until smooth. |
Frozen (thawed) or
refrigerated liquid whole
egg |
2 |
- |
Add. Mix at second speed until blended. |
| Canned pumpkin |
2 |
- |
Blend together. Add half to batter. Blend. |
| Rum extract |
- |
.33 |
- |
| All-purpose flour |
3 |
10 |
Sift together. Add half to batter. Mix until blended.
Add remaining pumpkin. Blend. Add remaining
flour. Mix until blended. |
| Pumpkin pie spice |
- |
.5 |
- |
| Baking powder |
- |
.5 |
- |
| Baking soda |
- |
.15 |
- |
| Salt |
- |
.25 |
- |
| Chopped pecans |
- |
7.5 |
- |
| Total approximate weight |
10 lb. |
12 oz. |
Instructions
Spray-coat 5 small (5 x 9-inch) loaf pans. Portion approximately 2 lb. 2 oz. batter into each pan. Top each pan with 1.5 oz. pecans. Bake at 325°F for 1 hour. Cool before slicing
http://www.aeb.org/food-manufacturers/egg-product-formulations/260-pecan-pumpkin-pound-cake