Friday I said I was planning to make this
Pumpkin Pound Cake
Saturday afternoon I did!
It looks great right?
I’m not going to take credit for a recipe that isn’t mine, you can find the purveyor of this pumpkin cake click here.
Here are the instructions that I followed:
- Preheat the oven to 325°. Grease and flour a 12-cup Bundt cake pan.
- In a medium bowl, combine flour (3 Cups), baking powder (2 tsp), baking soda (1 tsp), salt (1/2 tsp), cinnamon (2 tsp), nutmeg (1/2 tsp), ginger (1/2 tsp), cloves (1/4 tsp); set aside.
- In mixing bowl with an electric mixer, cream 2 sticks of butter, 1 cup of sugar, and 3/4 cup of brown sugar until light and fluffy.
- Mix in 5 eggs, one at a time, beating well after each addition.
- Mix in 1 15 ounce can of pure pumpkin and 1 1/2 tsp vanilla
Slowly add the dry ingredients into the mixture. Continue mixing on medium speed until the batter is smooth and well blended. Pour the cake batter into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
Once again, I can’t take credit for this cake recipe. I think it is very delicious, but it belongs to The Spruce who has several good recipes, and you can this one find here.
You’re welcome!
It isn’t superimposed onto a clean white plate, but it still looks pretty good.
And it tastes great.
That buttery maple pecan glaze is delicious.
Here are the instructions for the glaze:
- In a small saucepan, combine 4 Tbsp butter, 3 Tbsp maple syrup, and 3 Tbsp heavy whipping cream; bring to a boil. Continue to boil for 1 minute.
- Remove from heat and sift 1/2 cup confectioners’ sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened.
- Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
And that is the way to begin a new season!
