Pumpkin Pound Cake With Maple Pecan Glaze Recipe
Total: 75 mins
Prep: 15 mins
Cook: 60 mins
Servings: 16 servings
For the Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (ground)
1/2 teaspoon nutmeg (ground)
1/2 teaspoon ginger (ground)
1/4 teaspoon cloves (ground, or allspice)
8 ounces butter (2 sticks)
1 cup sugar
3/4 cup brown sugar (packed)
5 large eggs
1 can pumpkin (15 ounces, solid pack)
1 1/2 teaspoons vanilla
For the Maple-Pecan Glaze:
4 tablespoons butter (unsalted)
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup powdered sugar
Optional: 3 tablespoons pecans (pieces, or finely chopped pecans)
Directions
Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside.
In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat the dry ingredients into the batter. Continue beating on medium speed until the batter is smooth and well blended. Spoon the cake batter into the prepared Bundt pan and bake for 55 to 60 minutes or until a wooden toothpick or cake tester comes out clean when inserted in the center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.
Maple-Pecan Glaze
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute.
Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened.
Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
Then enjoy
_._,_._,_
Total: 75 mins
Prep: 15 mins
Cook: 60 mins
Servings: 16 servings
For the Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (ground)
1/2 teaspoon nutmeg (ground)
1/2 teaspoon ginger (ground)
1/4 teaspoon cloves (ground, or allspice)
8 ounces butter (2 sticks)
1 cup sugar
3/4 cup brown sugar (packed)
5 large eggs
1 can pumpkin (15 ounces, solid pack)
1 1/2 teaspoons vanilla
For the Maple-Pecan Glaze:
4 tablespoons butter (unsalted)
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup powdered sugar
Optional: 3 tablespoons pecans (pieces, or finely chopped pecans)
Directions
Preheat the oven to 325 F. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside.
In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat the dry ingredients into the batter. Continue beating on medium speed until the batter is smooth and well blended. Spoon the cake batter into the prepared Bundt pan and bake for 55 to 60 minutes or until a wooden toothpick or cake tester comes out clean when inserted in the center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.
Maple-Pecan Glaze
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute.
Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened.
Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
Then enjoy
_._,_._,_
