Pumpkin Pound Cake with Cinnamon Glaze

By bubsmoljo

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

Details

Servings 16

Preparation

Step 1

Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour. In medium bowl, whisk together flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg. In large bowl, beat 1 1/2 cups 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 teaspoon 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. In large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon 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.)