Fall is flying by, and pumpkin season is in full force. All around us people are clutching to their PSLs and making homemade pumpkin pancakes – but the best treat to make this season is pumpkin pound cake. Aren’t sure? Take this recipe for a spin and treat your tastebuds to pumpkin heaven. The only thing that could possibly make it better is a maple-pecan glaze, and don’t worry, I’m sharing that too.
Pumpkin Pound Cake Ingredients:
- 3 cups of Cup for Cup flour (Gluten Free Flour that measures cup for cup against regular flour.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 8 ounces butter (2 sticks)
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 5 large eggs
- 1 can (15 ounces) pumpkin
- 1 1/2 teaspoons vanilla
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 3 tablespoons heavy whipping cream
- 1/2 cup confectioners’ sugar (gluten free confectioners sugar sold at Trader Joes)
- 3 tablespoons pecan pieces (finely chopped pecans), optional
Pumpkin Pound Cake:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon 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.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze.
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the 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. Enjoy!