Glazed Pumpkin Pound Cake
This Glazed Pumpkin Pound Cake is made with a rich, buttery batter of pumpkin and warm fall spices, topped with a sweetened buttermilk glaze.
Servings 16 servings
Ingredients
For the Cake:
- 15 ounces canned pumpkin puree
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- ½ cup butter softened
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
For the Glaze:
- ⅓ cup buttermilk
- ¼ cup sugar
- 2 tablespoons butter
- 2 teaspoons cornstarch
- ⅛ teaspoon baking soda
Instructions
- 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.15 ounces canned pumpkin puree
- Add the sugar, dark brown sugar and butter to a large bowl. Beat at medium speed for 3 minutes or until well blended.¾ cup granulated sugar, ¾ cup dark brown sugar, ½ cup butter
- Add the eggs, one at a time, beating well after each.4 eggs
- Beat in the pumpkin and vanilla.1 teaspoon vanilla extract
- 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.3 cups all-purpose flour, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.¾ cup buttermilk
- 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.⅓ cup buttermilk, ¼ cup sugar, 2 tablespoons butter, 2 teaspoons cornstarch, ⅛ teaspoon baking soda
Notes
- To facilitate adding the eggs to the batter, crack all the eggs into a small bowl. Pour one egg at a time from the bowl into the batter making sure each is incorporated well before adding the next.
- To make alternating the dry ingredients and buttermilk easy, add 1/3 of the flour, then 1/2 of the buttermilk, 1/3 of the flour, the remaining buttermilk, then the remaining 1/3 of the flour.
- Store in a sealed container at room temperature.
- May be frozen, well-wrapped and placed in a freezer container, for up to three months.
Nutrition
Serving: 1 | Calories: 274kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 253mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4444IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
