Pumpkin Pound Cake

Since Fall is rapidly arriving, I’ve been thinking about making things using pumpkin. We just harvested some from our garden and I’ve been ITCHING to get busy! So, here’s the first of who knows how many…

Enjoy!!!!

 

Here are some of the pumpkins we grew this year...along with a couple cantaloupes and a watermelon...

Here are some of the pumpkins we grew this year…along with a couple cantaloupes and a watermelon…

First, put all the dry ingredients in a bowl and whisk them together.

First, put all the dry ingredients in a bowl and whisk them together.

Then, using a mixer, blend together the butter and sugar til they're creamy.

Then, using a mixer, blend together the butter and sugar til they’re creamy.

Next, beat in the eggs, one at a time.

Next, beat in the eggs, one at a time.

Add the pumpkin and beat well.

Add the pumpkin and beat well.

Alternately blend in the flour mixture and milk.

Alternately blend in the flour mixture and milk.

Pour the batter into a Bundt cake pan or tube pan. (I think mine is a 12-cup.)

Pour the batter into a Bundt cake pan or tube pan. (I think mine is a 12-cup.)

After the cake is done and completely cool, mix the glaze ingredients and pour them over the cake. You only need to pour it over the top...it'll go down the sides nicely.

After the cake is done and completely cool, mix the glaze ingredients and pour them over the cake. You only need to pour it over the top…it’ll go down the sides nicely.

It's really moist...and SO GOOD!!! (Like I used to tell my girls when they were little...yummy yummy to my tummy!!!)

It’s really moist…and SO GOOD!!! (Like I used to tell my girls when they were little…yummy yummy to my tummy!!!)

Pumpkin Pound Cake

3 3/4 Cups All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1 tsp Baking Soda

1 tsp Salt

2 Cups Sugar

1 1/2 Cups Butter, softened

6 Eggs, room temp.

1 Cup Pumpkin, cooked & mashed*

3/4 Cup Milk

Glaze Ingredients:

1 1/2 Cups Powdered Sugar

3 Tbls Butter, softened

1/8 tsp Cinnamon

3-4 Tbls Milk

1. Heat oven to 350°F. Grease and flour Bundt cake pan (or tube pan); set aside.

2. Put the first 7 ingredients into a bowl and whisk together. Set aside.

3. Using a mixer, cream together the 1 1/2 cups butter and 2 cups sugar in a large mixing bowl. (Beat at medium speed and scrape bowl as necessary.) Add eggs, one at a time, beating well after each addition. Add pumpkin; beat til well mixed. Add flour alternately with milk, beating at low speed til well mixed.

4. Pour batter into prepared 12-cup Bundt pan or tube pan. Bake 60 minutes or til a toothpick inserted in center comes out clean. Cool 10 minutes in pan then remove cake and place on a wire rack to cool completely. 

5. When cake is completely cool, mix together the powdered sugar and 3 Tbls softened butter. Add enough milk for desired consistency. Pour over top of cake and allow to run down the sides a little.

*Can also use 1 cup canned pumpkin

**PHOTOS AND RECIPES BY RENEE’S GOURMETS**

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