Pumpkin Pound Cake w/Cinnamon Glaze
Source of Recipe
unknown
List of Ingredients
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15 oz.) Can pure pumpkin
1 teaspoon vanilla extract
GLAZE
2 tablespoons unsalted butter, softened
1 (3-oz.) Pkg. Cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts
Recipe
Heat oven to 325 degrees. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
In medium bowl, whisk together flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg.
In large bowl, beat butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well blended. Slowly add flour mixture beating just until incorporated. Spoon batter into pan.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cake onto wire rack, cool completely.
In large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency.
Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days
ahead.)
16 servings
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