Pumpkin Poundcake with Bourbon Whipped Cream

By Hklbrries

Note: Measure flour by sifting it into a measuring cup. Do not scoop flour into measuring cup and then sift.

Note: Can be made ahead and transports easily.

"On past Thanksgivings, I've made pumpkin cheesecakes, pumpkin creme caramels and pumpkin brownies, but I was enticed by the thought of a pumpkin poundcake this year.

This cakes makes an especially good choice for a Thanksgiving menu for several reasons. Most important, it can be made two days ahead and left tightly covered at room temperature. A large cake, it easily serves 14 to 16. And finally, it is a sturdy cake and can be transported easily if you are traveling out of town for the holidays."

Betty Rosbottom

Ingredients

• Cake:
• 2/3 cup pecans
• 3 cups sifted flour (see Note)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, slightly softened and cut into chunks
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs
• 2 1/2 cups canned pumpkin puree (without seasonings)
• Bourbon Whipped Cream:
• 2 cups whipping cream
• 6 tbsp powdered sugar
• 1/4 cup bourbon

Preparation

Step 1

Arrange rack one-third up from bottom of oven. Preheat oven to 350 F. Butter 10-inch tube or Bundt pan very generously with butter (even if it is nonstick surface) and set aside.

Chop pecans very finely by hand or pulse in food processor fitted with metal blade several seconds. Pat nuts in bottom of prepared pan.

Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In bowl of electric mixer on medium speed, cream butter until smooth, 1 to 2 minutes. Add vanilla and both sugars and beat until well blended, 1 to 2 minutes. Add eggs, 1 at a time, beating just until blended (mixture may look curdled). Add pumpkin puree and mix to blend.

On slow speed, add dry ingredients and beat until incorporated, scraping down sides of bowl if necessary, 1 to 2 minutes.

Pour batter into prepared pan and smooth top with spatula. Bake until a wood pick comes out clean, about 1 1/4 hours. Let cake rest in pan 15 minutes. Loosen edges with knife. Place large plate over top of pan and invert. Let cool completely. Store in airtight container at cool room temperature up to 2 days.

To serve, arrange cake, nut side up, on serving plate. Whip cream until soft mounds appear. Add powdered sugar and bourbon and continue to beat until just firm. Serve with cake.