Saturday, November 24, 2012

Pumpkin Pound Cake with Buttermilk Glaze

Last year I made this cake a bunch of times during the fall season.  I made it after my husband and I bought our stand mixer, I think it was the first cake recipe I made with the mixer, now that I think about it.  I made it a couple of times when I had some new friends come over for dinner.  I made it for Thanksgiving at my aunt's last year, and at my in-laws' Christmas party.  Since it was so loved last year at Thanksgiving, I made it again this year.  I'll probably make it the in-laws' Christmas party as well. 

The recipe comes from my Cooking Light Way to Bake cookbook.  Since it is a pound cake it feels heavy, and comes out nice, moist and very yummy.

Here's what you'll need for the cake:
cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
13.5 ounces all-purpose flour (about 3 cups)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup non-fat buttermilk

Here's what you'll need for the glaze:
1/3 cup non-fat buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

First, preheat the oven to 350 degrees.  Then lightly coat a 10-inch tube pan with cooking spray and dust with 1 tablespoon flour.  Spread pumpkin over 2 layers of paper towels;  cover with 2 additional layers of paper towels.  Let stand about 10 minutes.  Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl;  beat with a mixer at medium speed for 3 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition.
Beat in pumpkin and vanilla.
Weigh or lightly spoon flour  into dry measuring cups;  level with a knife.  Combine flour and next 4 ingredients in a bowl, stirring well with a whisk.  Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan.
Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack.  Remove from pan;  cool completely on wire rack.
T prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat;  bring to a boil.  Cook 1 minute or until thick, stirring constantly;  remove from heat.  Drizzle glaze over cake.

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