Pumpkin Pound Cake With Buttermilk Glaze |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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From Cooking Light December 2006 Ingredients:
cooking spray |
1 tablespoon flour |
1 (15 ounce) can pumpkin |
3/4 cup sugar |
3/4 cup packed dark brown sugar |
1/2 cup butter, softened |
4 eggs |
1 teaspoon vanilla extract |
3 cups flour |
1 1/2 teaspoons pumpkin pie spice |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 cup fat-free buttermilk |
1/3 cup fat-free buttermilk |
1/4 cup sugar |
2 tablespoons butter |
2 teaspoons cornstarch |
1/8 teaspoon baking soda |
Directions:
1. Preheat oven to 350°.
2. Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
3. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
4. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
5. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
6. Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
7. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
8. Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
10. Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
11. Cook 1 minute or until thick, stirring constantly; remove from heat.
12. Drizzle cake with glaze.
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