Pumpkin Pound Cake With Maple Pecan Glaze
Servings: 16
Equipment
Ingredients
Pumpkin Pound Cake
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- 8 oz unsalted butter softened
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 5 large eggs
- 15 oz pumpkin puree
- 1-½ teaspoons vanilla extract
Maple Pecan Glaze
- 4 tablespoon unsalted butter
- 3 tablespoon maple syrup
- 3 tablespoon milk
- 1 cup confectioner sugar
- 3 tablespoon chopped pecans
Instructions
Pumpkin Pound Cake
- Heat oven to 325°F. Spray your Bundt cake pan with cooking spray.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
- In a large bowl, cream the butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
- Slowly beat dry ingredients into wet ingredients. Continue beating on medium speed until smooth and well blended. Pour into the Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick comes out clean when inserted in center.
- Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze (see below).
Maple Pecan Glaze
- In a small saucepan, heat the butter, maple syrup and milk over medium heat and bring to a boil.
- Remove from heat and whisk in the powdered sugar. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans
- Drizzle over the cooled cake.
Notes
Based on a recipe by Diana Rattray at The Spruce Eats.
