Pumpkin Pound Cake With Cinnamon Glaze |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also. Ingredients:
3 cups all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 1/2 cups unsalted butter, softened |
2 cups sugar |
6 eggs |
1 (15 ounce) can pumpkin puree |
1 teaspoon vanilla extract |
2 tablespoons unsalted butter, softened |
1 (3 ounce) package cream cheese, softened |
1 teaspoon vanilla extract |
3/4 teaspoon ground cinnamon |
1 1/4 cups powdered sugar, sifted |
2 -3 tablespoons heavy whipping cream |
1/3 cup coarsely chopped walnuts |
Directions:
1. For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2. In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
3. In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4. Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
5. For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.
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