Thursday, September 25, 2008

Pumpkin Pound Cake

This is not one I'd make for a small gathering - it would have to be for a potluck or something where there is a slim chance of me eating more than one bite of it!

Pumpkin Pound Cake with Maple Pecan Glaze
Courtesy of

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 0z (2 sticks) butter
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 oz) solid pack pumpkin
1 1/2 teaspoons vanilla

Maple Pecan Glaze
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners' sugar
3 tablespoons finely chopped pecan pieces (optional) - we'd up the measurement here, but we love pecans

Heat oven to 325. Grease and flour a 12 cup bundt cake pan.

In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

In a small sauce pan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until lightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
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