Pumpkin Pound Cake

• 3 c. sifted flour
• 4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. butter or margarine
• 1 c. sugar
• 1 c. brown sugar, packed
• 2 eggs
• 1 c. canned or mashed, cooked pumpkin
• 1 tsp. lemon extract
• 1/2 c. milk
• 1 c. chopped walnuts (optional)
• sifted powdered sugar

1. Sift together flour, baking powder, baking soda and salt; set aside.
2. Cream together butter, sugar and brown sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition.
3. Blend in pumpkin and lemon extract.
4. Add dry ingredients alternately with milk to creamed mixture; beat well after each addition, using mixer on low speed.
5. Stir in walnuts.
6. Pour batter into greased 10-inch tube pan.
7. Bake in 325u0b0 oven for 1 hour and 20 minutes or until cake tester insert comes out clean.
8. Cool in pan on rack for 10 minutes.
9. Remove, cool on rack.
10. Sprinkle with powdered sugar.

flour, baking powder, baking soda, salt, butter, sugar, brown sugar, eggs, pumpkin, lemon extract, milk, walnuts, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555520 (may not work)