Saturday, October 30, 2010

Pumpkin Pound Cake

Happy Halloween! Hope you have good weather for Trick or Treating and stay safe. We had a Halloween lunch yesterday at work. Homemade chili and all the fixins' -- cornbread, Fritos, pasta, rice, crackers. Something for anyone who likes their chili done up a different way. I looked at several recipes (there are many) and this is my version. It was a good way to start some fall baking. All my taste testers said it was a very moist cake.


1 cup butter, softened
1-1/4 cups granulated sugar
2-1/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1-1/4 cups solid-pack pumpkin (Libby's) -- not filling
3/4 cup buttermilk
1 teaspoon vanilla
3 eggs
1 cup chopped toasted pecans

For glaze:
1 tablespoons butter, softened
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Spray bundt or tube pan with Pam. Stir together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl and set aside. In mixing bowl beat butter and sugar until fluffy -- about 3 minutes. Add eggs 1 at a time and beat for 1 minute longer. Add pumpkin, buttermilk, and vanilla, add dry ingredients. Beat until smooth. Stir in pecans.

Pour into greased bundt pan and bake for 45-55 minutes until done. Remove from pan and cool on rack.

Stir glaze ingredients together and pour over cake.


bellini valli said...

Nothing says Hallowe'en more than pumpkin and candy corn Anj!!

Alisa said...

What a beautiful looking cake! I really want Foodista readers to find this post, I hope you could add this Pumpkin widget at the end of this post. I really like what you made with this recipe. Thanks!

Emily said...

I need to make this. I will make this. I must. It looks great!

Katy ~ said...

So much fun, Anj! I'm sure your taste testers were just enamored with this beauty. I know I would be.