an utterly simple pumpkin poundcake.

an utterly simple pumpkin poundcake | munchin-mel.com

I often fail to appreciate the beauty life’s simple pleasures possess, I fail to recognize the plain magic of mundane, everyday occurrences. Perhaps, just perhaps… little things should not be treated as just that: little. Perhaps I ought to slow down, merely a tad, and take in all the happenings around me. They will not last forever. Nothing does, after all. Little brothers. Not little for long. Jake is rapidly growing, approaching my height. Tenth grade? Ah, yes it is monotonous. And flying by. I must consciously remind myself to enjoy everything. From the sweet scent wafting from my Harvest Coffee candle to the tedious quiz on African geography in World History class… The little things, the fleeting moments, the seemingly impossible homework assignments: all are precious. It’s true, I think.  Another truth: simplicity is typically frowned upon. I have come to realize this, as of late. From six layer pumpkin spice caramel latte layer cakes to even a traditional high school: such complexity! Oh, and why? For what? I prefer… the minimal. No, no. Not always. But sometimes… I want, well, utter simplicity. And sometimes an utterly simple pumpkin poundcake satisfies both the cravings for a spiced treat and easier day-to-day life.

A generous pinch of cinnamon solves nearly every problem, wouldn’t you agree?

an utterly simple pumpkin poundcake | munchin-mel.com

Sunday. This past Sunday I attempted to somewhat reduce the unmanageable clutter in my shabby-chic, vintage inspired bedroom. I devoted a wall to prints of my photography – a ‘photo-wall’, of sorts. I repositioned my desk, and purchased a used, cream side table, on which my laptop now rests. It felt absolutely wonderful, to simplify what I could. To relax for a bit in my organized space, with soft music and a slice of cake. The best cures for stress – and anything else, in my personal opinion. 

Shall we discuss this particular cake, now? I believe so. It is an incredibly unchallenging endeavor, a young child could prepare it with ease… though I would advise you to not allow them near the oven. One bowl is required, you see. Yes. Only one. And the finished cake is delicious, remarkably moist and flavorful. A perfect autumn dessert.

an utterly simple pumpkin poundcake | munchin-mel.com

With a sprinkle of powdered sugar and a mug of piping hot tea…

Oh, so wonderful. Enjoy.

Print Print Recipe

Pumpkin Poundcake

Yield: 1 Bundt Cake

Prep Time: 15 Minutes

Cook Time: 45 Minutes to 1 Hour

Total Time: About 1 Hour & 15 Minutes

{ ingredients }

3 Cups All Purpose Flour

1 1/2 Teaspoons Salt

2 Teaspoons Baking Soda

1 Teaspoon Ground Cinnamon

1 Teaspoon Nutmeg

3 Cups Granulated Sugar

1 Cup Canola Oil

4 Large Eggs

15 Ounces Pumpkin Puree (One Can)

Cooking Spray

{ directions }

1) Preheat your oven to 350 degrees F. Coat a bundt pan generously with cooking spray and set aside.

2) In a large bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and sugar. Stir in the oil, eggs, and pumpkin until a batter, uniform in color, is formed. Mix until smooth.

3) Pour the batter into the prepared bundt pan and bake for 45 minutes to 1 hour (my cake took exactly an hour).

Enjoy!

Recipe From: The Vanilla Bean Blog

About Abby Ingwersen

Abby Ingwersen is the 19 year old founder, primary author, and aspiring photographer behind the lifestyle blog Lace & Lilacs. She is passionate about sharing bits and pieces of her life here, and enjoys travel, Pinterest-ing, and thrifting for vintage treasures.

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{ 9 Responses to “ }an utterly simple pumpkin poundcake.”

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    1
    Zainab @ Blahnik Baker — November 5, 2013 at 1:03 pm

    Simply perfect. And I love your writing girl. Just beautiful to read. I agree we all need to slow down and enjoy the moments as they fly by. Soon, it will be spring again but for now I would love a slice of this poundcake with a hot cup of tea.

    • Abby — November 5th, 2013 @ 3:19 pm

      Thanks so, so much, Zainab! I can’t wait for spring, but really want to enjoy fall and winter while they last 🙂

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    2
    Ash- foodfashionparty — November 5, 2013 at 2:32 pm

    I just read ”about you’, so very impressed.
    Your writing is so soothing and are your pictures.
    I agree, enjoying every moment is the key to fulfilled life. Your cake looks so good.

    • Abby — November 5th, 2013 @ 3:19 pm

      Thanks so much, Ash!! 🙂

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    3
    Grace @ Earthy Feast — November 6, 2013 at 2:03 pm

    Beautiful pictures and lovely writing – you’ve got mad skills lady!

    • Abby — November 7th, 2013 @ 3:50 pm

      Thanks so, so much, Grace!! 🙂

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    4
    Elizabeth — January 8, 2014 at 7:27 am

    I am going to make this pound cake today. I bought a can of pumpkin to make Paula Deans pumpkin bars. I actually started reading this recipe because the ingredients looked exactly the same. So I checked and they are very similar, except a few extra spices, and a little more sugar and flour. I always add cinnamon and nutmeg to her bar recipe. Her bars just seem like to much to handle today and this seems like it would go perfect with a cup of tea while I get some work done.

    Plus I do not need the fat and calories from the cream cheese frosting.

    Thanks for a great, simple recipe. I can’t wait for my kids to gobble this up.

    • Abby — January 9th, 2014 @ 6:09 pm

      Hi Elizabeth,
      Thanks so much for making this recipe and taking the time to leave a comment. I’d love to hear how it turned out!
      – Abby

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    5
    cakespy — October 19, 2016 at 1:17 pm

    The baseline for what pumpkin pound cake should look like and be! Lovely way with words, and lovely recipe.

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