This glazed pumpkin pound cake has a dense crumb bursting with warm autumnal spices–cinnamon, ginger, nutmeg, and cloves. The glaze only puts an over-the-top cake even more over the top.
If you’ve been thinking you’re done with pumpkin spice everything, you’re going to want to hold off on judging until you try this pumpkin pound cake recipe. Seriously. Because not all pumpkin spice is created equally. This blend boasts an inspired radio of cinnamon, nutmeg, cloves, and ginger that’s what we consider to be the epitome of pumpkin spice. And the cake itself is sweet but not too sweet with a tender crumb that’s going to make you swoon, with or without a drizzle of glaze.–Renee Schettler Rossi
Glazed Pumpkin Pound Cake
- Quick Glance
- 45 M
- 2 H
- Serves 16 to 20
- For the pumpkin pound cake
- Butter, for the pan
- 3 cups all-purpose flour, plus more for the pan
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 2 sticks unsalted butter (8 oz), at room temperature
- 3 cups granulated sugar
- 3 large eggs
- One (15-ounce) can pure pumpkin (no spices added)
- For the glaze
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons whole milk or heavy cream, plus more as needed
- 1 tablespoon unsalted butter (1/2 ounce), melted
- A few drops to 2 teaspoons vanilla extract
- Make the pumpkin pound cake
- 1. Preheat the oven to 325°F (170°C) and adjust an oven rack to the middle position.
- 2. Butter and flour a 12-cup (2.8-l) non-stick Bundt pan, making sure to get into all the crevices and then turn the pan upside down over the sink and tap to remove any excess flour.
- 3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, cloves, and ginger.
- 4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and granulated sugar on medium speed until just blended. It will be a little crumbly. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Continue beating on medium speed until very light and creamy, about 3 minutes. Beat in the pumpkin, scraping down the sides as necessary. The mixture will look grainy and curdled at this point and that’s okay.
- 5. Reduce the speed to low and gradually add the flour mixture and mix until just combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix just until the batter is evenly combined.
- 6. Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick or cake tester inserted in the center comes out clean, 70 to 90 minutes. Let the cake cool in the pan on a wire rack for 10 minutes and then turn it out onto the rack to cool completely.
- Make the glaze
- 7. In a medium bowl, whisk together the confectioners’ sugar, 2 tablespoons milk or cream, melted butter, and vanilla to taste. The glaze should be the consistency of Elmer’s glue. If it seems too thick, add more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.
- Glaze the cake
- 8. Transfer the cooled cake to a platter. Using a spoon, drizzle the glaze over the top of the cake, nudging it down the sides with the spoon as you go so that it drips down the indentations on the sides. (You want to gently guide the glaze because once it starts to set, which is almost immediately, you can’t go back!) Let the glaze set completely before serving. The cake will keep, loosely covered with foil, at room temperature for up to 4 days.