Pumpkin Pound Cake - Queensland Pumpkin

Pumpkin Pound Cake 

using Queensland Pumpkin

from Cooking Light 2006

warning this recipe is very touchy.  I made it twice now.  Both time it needed a lot more time than what the recipe states.  :45 more

Ingredients

• 1 tablespoon all-purpose flour
• 1 (15-ounce) can pumpkin or fresh dry pumpkin
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup softened butter
• 4 large eggs 
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour 
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup fat-free buttermilk

Preparation

1. Preheat oven to 350°.
2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
3. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.