Pumpkin Pound Cake With Glaze
From dixiediner 17 years ago
- 60 minutes to make
- Serves 16
Try this cake on Pumpkin haters! Good enough without the glaze! Original recipe found in the Mobile Botanical Gardens cookbook.
Ingredients
- 1 cup butter, softened shopping list
- 1 16 ounce container light brown sugar shopping list
- 6 eggs shopping list
- 3 cups all purpose unbleached flour shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon baking soda shopping list
- 1 teaspooon baking powder shopping list
- 1 cup buttermilk shopping list
- 1 cup cooked, pureed pumpkin shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon allspice shopping list
- 1/2 teaspoon nutmeg shopping list
- 1 teaspoon vanilla shopping list
- 1/4 cup pecans, chopped shopping list
- 2 tablespoons light brown sugar shopping list
How to make it
- Preheat oven to 350 degrees. Cream butter. Add sugar, beating well. Add eggs one at a time, beating well after each addition.
- Combine flour, salt, soda and baking powder. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pumpkin and flavorings.
- Grease a bundt pan well and flour. Mix the brown sugar with the pecans and sprinkle into the pan. Pour batter over the sugar/nut mixture. DO NOT STIR.
- Bake approximately 1 hour but start checking after 50 minutes by inserting wooden skewer. Cool in pan 10 minutes. Unmold and drizzle with glaze.
- GLAZE:
- 2 cups 10 X sugar
- 2 tablespoons butter melted
- 3 tablespoons cream
- 1 teaspoon vanilla
- Mix and drizzle over cake.
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