Lana

By jadedrosie

Ingredients

• 1 15-oz can pumpkin
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1/2 cup butter, softened
• 4 eggs, room temperature
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup buttermilk
• 1/3 cup buttermilk
• 1/4 cup sugar
• 2 tblsp. butter
• 2 tsp. cornstarch
• 1/8 tsp. baking soda

Details

Servings 16
Preparation time 30mins
Cooking time 75mins
Adapted from lanascooking.com

Preparation

Step 1

that I always use for plain pound cakes. That recipe makes a great cake, but with Fall getting close I really wanted something with those warm spice and pumpkin flavors. This wonderful cake satisfied that craving very well. BeeBop and I enjoyed a couple of slices and then I sent the rest to his office this morning. Apparently, it went over really well. Here’s the text of an email I received from one of his co-workers earlier today:

“Lana-We have your husband.  Do exactly as instructed and no one gets hurt.  The recipe to the Pumpkin Pound Cake must be in our hands before 4:30 PM today.  Do not attempt to contact the authorities.  If the recipe is not in our hands by 4:30 today you can expect to start receiving individual strands of Bill’s hair.  Do not test us – we are not afraid to make him completely bald, one hair at a time.”

Start by preheating your oven to 350. Then grease and flour a 10-inch tube or bundt pan. Set that aside for now.

Put the sugars and butter into a large mixing bowl and beat at medium speed for about 3 minutes or until well blended.

Add the eggs, one at a time, beating well after each.

Beat in the pumpkin and vanilla. Notice how the batter gets a grainy look after adding the pumpkin? Don’t worry, that’s exactly what it’s supposed to look like.

Measure the flour by lightly spooning it into a dry measuring cup and leveling it off with a knife. Mix the flour, spice, baking powder, soda and salt with a whisk or fork so that it is evenly combined.

Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.

Pour the batter into the prepared pan and bake for 45 to 55 minutes or until a wooden pick comes out clean.

The make the glaze, combine all ingredients in a small saucepan over medium heat. Bring to the boil and cook, stirring constantly, for one minute. Remove from the heat and drizzle over the cake.

Preheat the oven to 350 degrees.

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.

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.

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.

Mixed Berry Cobbler

add one

Next time you have the opportunity, grab the bundt pan and make this one. I promise you’ll love it!

I really want to make this, but I only have a 9 in. loaf pan. Can I just half this recipe? Thanks!

I love pumpkin and it sounds even more wonderful in a pound cake. Then when you add your buttermilk glaze, it really sounds over the top..I am definitely bookmarking this – yum!

Well, I had to make this right after I read your recipe. I turned out beautifully. Love the glaze. Thanks for a wonderful fall recipe.

Well, it was a hit. I added maple to the glaze – I know you don’t like that flavor, but if you do, it’s a great compliment here. My folks liked it. Maybe somebody else will.

Boiled Peanuts

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