Pumpkin Pound Cake

By bweber

Ingredients

• CAKE:
• 3 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. cloves or allspice
• 2 sticks butter at room temperature
• 1 cup sugar
• 3/4 cup packed brown sugar
• 5 large eggs
• 1 can solid packed pumpkin
• 1.5 tsp. vanilla
• MAPLE GLAZE:
• 4 TBS. butter
• 3 TBS. maple syrup
• 3 TBS. heavy cream
• 1/2 cup confectioners sugar

Preparation

Step 1

Heat over to 325. Grease and flour 12 cup bundt pan

In a medium bowl combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl cream butter and both sugars until light and fluffy. Beat in eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into prepared pan and bake 55-60 minutes, or until a wood toothpick comes out clean.

Cool for 15 minutes in the pan on a wire rack. invert onto a serving plate to cool completely. Glaze with maple glaze or dust with powdered sugar.

Maple Glaze:

In a small saucepan, combine the butter, maple syrup, and cream; bring to as 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 15-20 minutes, until slightly thickened. Drizzle over cake.