Comments on: pumpkin pound cake with dulce de leche swirls

By: Patricia

Patricia — Thu, 04 Nov 2010 19:38:04 +0000

The cans of pumpkin purée that I find at the stores are 15 ounces (about 2 cups). The recipe for this cake only uses about half of that (or 1 cup of purée).

Hope that helps!
-P

By: holly

holly — Thu, 04 Nov 2010 06:23:53 +0000

ach!! when you say “1 can” of puree, what size is it? typically it comes in huuuge cans, or do you mean a regular 8oz can?

By: Heidi

Heidi — Mon, 23 Nov 2009 04:54:34 +0000

This poundcake looks divine and your photos are wonderful. Dulce De Leche is just about my favorite food in the world. I can literally sit and eat a whole can. I’ve tried making it myself with sweetened condensed milk but it’s never quite the same as when you purchase it pre-made. But I can never find the premade cans at a good price. Always so expensive so I tend not to bake with it much.

Anyway, really enjoy your blog and your archive of recipes.
Thanks!

By: pumpkin madness « Food Without Borders

pumpkin madness « Food Without Borders — Wed, 11 Nov 2009 20:17:02 +0000

[...] heart attaxxxxx [...]

By: Brown Butter Pumpkin Bread with Caramel Swirls « Recipe Rhapsody

Brown Butter Pumpkin Bread with Caramel Swirls « Recipe Rhapsody — Sun, 08 Nov 2009 14:57:49 +0000

[...] Swirls Slightly adapted from “Pumpkin Pound Cake with Dulce de Leche Swirls” at browniesfordinner.com, which was adapted from the Brown Butter Pound Cake in Gourmet, October 2009 1 1/2 sticks (12 [...]