I’m trying to think if I’ve ever known a person who didn’t like pound cake. Hmmm…nope, can’t think of a single one. Because really, what’s not to like about pound cake? It’s rich. It’s buttery. It’s just delicious.
Pound cake got its name from the old method of using a pound of butter, a pound of flour, a pound of sugar and a pound of eggs for the batter. Can you imagine what a huge cake that made? I’m not really sure how they baked those monstrous cakes much less lifted them out of the oven. Today’s pound cakes are still true to the basic ingredients, but much lighter in weight and volume. And there’s an endless variety of them, too. I’ve had coconut pound cakes, sour cream pound cakes, chocolate pound cakes…you name it and you can probably flavor a pound cake with it.
I have a fantastic Never Fail Pound Cake recipe that I always use for plain pound cakes. That recipe makes a great cake, but with Fall getting close I really wanted something with warm spice and pumpkin flavors. This wonderful Glazed Pumpkin Pound Cake satisfied that craving very well. BeeBop and I enjoyed several slices of this and then I sent the rest to his office. Apparently, it went over really well. Here’s the text of an email I received from one of his co-workers that day:
“Lana-We have your husband. Do exactly as instructed and no one gets hurt. The recipe to the Pumpkin Pound Cake must be in our hands before 4:30 PM today. Do not attempt to contact the authorities. If the recipe is not in our hands by 4:30 today you can expect to start receiving individual strands of Bill’s hair. Do not test us – we are not afraid to make him completely bald, one hair at a time.”
Thanks y’all. You gave me the best laugh I’ve enjoyed in quite a while. So, here in answer to those demands, is “the recipe.”
Start by preheating your oven to 350. Then grease and flour a 10-inch tube or bundt pan. Set that aside for now.
You’ll need to drain the canned pumpkin to keep the cake from being too heavy. Just spread the pumpkin out on a double thickness of paper towels. Then cover it with another double thickness of paper towels and leave it for about 10 minutes. Scrape the pumpkin into a little bowl.
Put the sugars and butter into a large mixing bowl and beat at medium speed for about 3 minutes or until well blended.
Add the eggs, one at a time, beating well after each.
Beat in the pumpkin and vanilla. Notice how the batter gets a grainy look after adding the pumpkin? Don’t worry, that’s exactly what it’s supposed to look like.
Measure the flour by lightly spooning it into a dry measuring cup and leveling it off with a knife. Mix the flour, spice, baking powder, soda and salt with a whisk or fork so that it is evenly combined.
Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden pick comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes, then remove it from the pan and cool completely on the wire rack.
The make the glaze, combine all ingredients in a small saucepan over medium heat. Bring to the boil and cook, stirring constantly, for one minute. Remove from the heat and drizzle over the cake.
- 1 15-oz can pumpkin
- 3/4 cup sugar
- 3/4 cup packed dark brown sugar
- 1/2 cup butter, softened
- 4 eggs, room temperature
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1/3 cup buttermilk
- 1/4 cup sugar
- 2 tblsp. butter
- 2 tsp. cornstarch
- 1/8 tsp. baking soda
- Preheat the oven to 350 degrees.
- Grease and flour a 10-inch tube or bundt pan.
- Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10 minutes. Scrape the drained pumpkin into a bowl.
- Add the sugar, dark brown sugar and butter to a large bowl.
- Beat at medium speed for 3 minutes or until well blended.
- Add the eggs, one at a time, beating well after each.
- Beat in the pumpkin and vanilla.
- Measure the flour by lightly spooning into a dry measure cup and leveling with a knife.
- Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
- Pour the batter into the prepared tube or bundt pan.
- Bake for 45 to 55 minutes or until a wooden pick inserted comes out clean.
- Cool in pan for 10 minutes on a wire rack. Remove cake from the pan and cool completely on wire rack.
- To prepare the glaze, combine all ingredients in a small saucepan over medium heat. Bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat and drizzle over cake.
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— This post originally published September 13, 2011