Glazed Pumpkin Pound Cake
This glazed pumpkin pound cake has a moist, dense crumb that's not too sweet and aromatic with autumnal spices including cinnamon, ginger, nutmeg, and cloves. The glaze makes an already amazing cake even more over the top.
Ingredients
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 (8 oz) unsalted butter, 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 (1/2 oz) unsalted butter, melted
- A few drops to 2 teaspoons vanilla extract
Instructions
Make the pumpkin pound cake
- Preheat the oven to 325°F (170°C) and adjust an oven rack to the middle position.
- Butter and flour a 12-cup (2.8-l) non-stick Bundt pan, making sure to get into all the crevices. Then turn the pan upside down over the sink and tap to remove any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, nutmeg, cinnamon, cloves, and ginger.
- 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. Don't worry. It's okay.
- Reduce the speed to low and gradually add the flour mixture, mixing until just combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix just until the batter is evenly combined.
- Scrape the batter into 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 pumpkin pound cake cool in the pan on a wire rack for 10 minutes. Then turn the pan upside down onto the rack, carefully remove the pan, and let the cake cool completely.
Make the glaze
- 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 thick, add a touch more milk or cream, a little at a time. If it seems too thin, add a bit more confectioners’ sugar.)
Glaze the cake
- Transfer the cooled cake to a platter. Using a spoon, drizzle the glaze over the cake, nudging it down the sides if necessary with the spoon so it drips along the indentations of the cake. Let the glaze set completely, which should only take a few minutes, before slicing and serving. (The cake will keep, loosely covered with foil, at room temperature for up to 4 days.)
Nutrition
Serving: 1slice | Calories: 295kcal | Carbohydrates: 65g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 226mg | Fiber: 1g | Sugar: 47g