MOIST PUMPKIN POUND CAKE
The butter-rum sauce is a delicious complement to this pretty pumpkin cake.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, allspice and ginger; add to the creamed mixture just until combined. Stir in pecans., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a saucepan, combine sugar and cornstarch. Gradually stir in water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in butter and extract. Serve warm with cake.
Nutrition Facts : Calories 462 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 296mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE
Make and share this Pumpkin Pound Cake With Buttermilk Glaze recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
- Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
- Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
- Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
- Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
- Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
- Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
- Cook 1 minute or until thick, stirring constantly; remove from heat.
- Drizzle cake with glaze.
Nutrition Facts : Calories 265.9, Fat 8.7, SaturatedFat 5, Cholesterol 71.9, Sodium 218, Carbohydrate 43.1, Fiber 0.8, Sugar 23, Protein 4.4
PUMPKIN POUND CAKE WITH CINNAMON GLAZE
This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.
Provided by the_cookie_lady
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
- In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
- In large bowl, beat 1 1/2 c 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 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
- Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
- For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.
Nutrition Facts : Calories 463.4, Fat 25, SaturatedFat 14.2, Cholesterol 137.3, Sodium 141.7, Carbohydrate 55.4, Fiber 1.2, Sugar 34.9, Protein 6.1
PUMPKIN POUND CAKE
Fresh from reader Leah Grooms' "pumpkin patch", this rich cake's so flavorful it'll dress up any autumn event. What's more, she writes from her Rockingham, North Carolina kitchen, it keeps for days-so you can prepare it prior to your party.-Leah Grooms, Rockingham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, soda, salt, cloves and pie spice. , In a small bowl, combine pumpkin and rum extract. Add dry ingredients to creamed mixture alternately with pumpkin mixture. Pour into a greased and floured 12-cup fluted tube pan. , Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
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