Pumpkin Pound Cake With Cinnamon Glaze Recipe

Name: Pumpkin Pound Cake With Cinnamon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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 ounce) can pumpkin puree; 1 teaspoon vanilla extract; Glaze; 2 tablespoons unsalted butter, softened; 1 (3 ounce) package cream cheese, softened; 1 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon; 1 1/4 cups powdered sugar, sifted; 2 -3 tablespoons heavy whipping cream; 1/3 cup coarsely chopped walnuts

Servings: persons

Cake
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 ounce) can pumpkin puree
1 teaspoon vanilla extract
Glaze
2 tablespoons unsalted butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 -3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

1
For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2
In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
3
In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4
Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
5
For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

2076

kcal

Calories

123

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake, 3 cups all-purpose flour, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, and more.

Yes, Pumpkin Pound Cake With Cinnamon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pound Cake With Cinnamon Glaze

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