This Glazed Pumpkin Pound Cake is made with a rich, buttery batter of pumpkin and warm fall spices, topped with a sweetened buttermilk glaze.
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 16servings
Ingredients
For the Cake:
15ouncescanned pumpkin puree
¾cupgranulated sugar
¾cupdark brown sugarpacked
½cupbuttersoftened
4eggsroom temperature
1teaspoonvanilla extract
3cupsall-purpose flour
1 ½teaspoonspumpkin pie spice
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
¾cupbuttermilk
For the Glaze:
⅓cupbuttermilk
¼cupsugar
2tablespoonsbutter
2teaspoonscornstarch
⅛teaspoonbaking 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.
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.
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 adding 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.