Pumpkin Pound Cake, Kenwood Chef Titanium Kitchen Mixer Review

Thursday, September 29, 2016



Slowly but surely we are paddling towards the busiest baking season of the year, with all the Holidays on the horizon I'm already planning what dessert I'll bake for Thanksgiving and what cookies I'll make to give to my friends and family this Christmas.

This year I'll have an extra hand - Kenwood Chef Titanium KMC010 o help me get it all done, as smoothly as possible, provided to me by Kenwood.


I'm an avid baker and a cook and I was really looking forward to trying out this new machine. I received the mixer few weeks ago and I already used it several times to whip up a batch of my sugar cookies, I whipped up 2 batches of Swiss buttercream and I used it to made pizza dough.


When I first put the mixer on my kitchen counter it appeared on a smaller size;
because of its low profile to accommodate the use of other Kenwood attachments that can be used with this unit.

Then once I turned it on to beat the butter and sugar it surprised me how quickly it creamed two together with very little effort from 750watts motor. I find the mixer is really easy to operate.



5 quart stainless steel bowl has 2 handles which I find especially useful.


It's sleek, modern with easy to clean finish - makes it a perfect addition to my mixer collection and I can't wait to give it more work so I don't have to.




I made delicious Pumpkin Pound Cake with my new Kenwood Chef Titanium Kitchen Machine.

Watch the video below to see it in action.






Pumpkin Pound Cake

2sticks unsalted butter at room temperature

1 1/4 cup granulated sugar

1cup packed brown sugar

2/3 cup sour cream

1cup pumpkin puree

6 eggs

1tbl vanilla extract

3 1/2 cups cake flour

1 1/2 tsp baking powder

2 1/2tsp cinnamon

1/2 tsp ground ginger

1/2tsp freshly zested nutmeg

1/4tsp ground cloves

1/4cup mini chocolate chips(optional)



In a large bowl sift together flour, spices, salt and baking powder. Set aside.

In a small dish combine eggs and vanilla.

Beat butter and sugar until creamy 3minutes, gradually add sour cream, and pumpkin puree. Beat for 3 minutes or until well blended together. Gradually, alternating beat in on low speed flour with eggs.

Use a bundt cake pan or divide batter into 3 portions and bake them in 3 6 inch baking pans.

If desired you cad 1/4cup mini chocolate chips to one of the cake portions.

Bake in the preheated oven at 350F, for about 30 minutes or until toothpick inserted in the center comes out clean. Depends on the oven. If using bundt cake pan it will take closer to 1 hour - 1 hour 15 minutes.





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This is a sponsored conversation written by me on behalf of De'Longhi, Kenwood, Braun. The opinions and text are all mine.

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