Pumpkin Pound Cake with Cinnamon Glaze

By á-153

Ingredients

• CAKE***
• 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 cup unsalted butter, softened
• 2 cups sugar
• 6 eggs
• 1 can (15-oz. size) pure pumpkin
• 1 teaspoon vanilla extract
• GLAZE***
• 2 tablespoons unsalted butter, softened
• 1 package (3-oz. size) cream cheese, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1 1/4 cup powdered sugar, sifted
• 2 tablespoons heavy whipping cream (or more as needed)
• 1/3 cup coarsely chopped walnuts

Preparation

Step 1

For Cake: Heat oven to 325 degrees F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.

Whisk flour, ginger, cinnamon, baking powder, salt and nutmeg in medium bowl.

Beat butter and sugar in large bowl 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 vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

For Glaze: Beat butter, cream cheese, vanilla and cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency.

Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)