Pumpkin Pound Cake with Cinnamon Glaze

By JacqueDavison

Ingredients

• Cake
• 3 cups all purpose flour
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 6 eggs
• 1 15oz can pure pumpkin
• 1 tsp vanilla
• Glaze
• 2 Tbsp unsalted butter, softened
• 1 3oz pkg cream cheese, softened
• 1 tsp vanilla
• 3/4 tsp ground cinnamon
• 1 1/4 cups powdered sugar, sifted
• 2 to 3 Tbsp heavy whipping cream
• 1/3 cup coarsely chopped walnuts

Preparation

Step 1

Preheat oven to 325.
Grease 12 cup bundt pan with shortening. Sprinkle with flour, tap pan to remove excess flour.

Whisk flour, ginger, 2 tsp cinnamon, banking powder salt and nutmeg in medium bowl.

Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs 2 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.

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.

Beat 2 Tbsp butter, cream cheese, 1 tsp vanilla and 3/4 tsp cinnamon in large bown at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead)