Delicious Autumn Pound Cake
This recipe was taken from King Arthur Flour Whole Grain Baking called Pumpkin Pound Cake. It is as delicious as any pumpkin bread, but makes a full bundt pan and uses whole grain flour. It tastes like pumpkin pie with the texture of pound cake. I made a delicious cinnamon-nutmeg glaze that sends it over the top!
Also, draining the pumpkin is a must. Yum. Refrigerate lefotvers.
Pumpkin Pound Cake
1 3/4 cups mashed pumpkin
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
Preheat oven to 350
Drain the pumpkin out onto 2 layers of paper towels - cover with 2 additional layers of paper towels and let sit for about 10 minutes. Scoop the mixture into a small bowl.
In a medium bowl, whisk together flours, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
In a large mixing bowl, beat butter and sugars together until light and fluffy. Beat in eggs, 1 at a time, mixing well after each one. Mix in pumpkin and vanilla.
Add dry ingredients and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.Spoon the batter into a 10" tube pan coated with nonstick spray. Bake until golden and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan to cool completely.
Top with glaze when cool.
Glaze - 1 cup powdered sugar, 1/2 tsp cinnamon and 1/2 tsp nutmeg 2 T water - Mix until mixture is thick adding more sugar or water to get proper consistency (pudding like thickness).