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Pumpkin Pound Cake

Pumpkin Pound Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter and flour a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a bowl, sift or whisk the flour with the baking powder, baking soda, salt, and ground spices. 

In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter until smooth. Add the sugars and vanilla extract and beat, on medium-high speed, until the mixture is light and fluffy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Alternately add the flour mixture (in three additions) and the pumpkin puree and milk (in two additions)  to the batter, beginning and ending with the flour mixture. Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 65 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Then remove the cake from the pan to finish cooling before frosting.

Cream Cheese Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup, maple flavoring, and confectioners' sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed. Spread the frosting on the top and sides of the cake. Sprinkle the top of the cake with chopped walnuts or pecans, if desired. This cake will keep about one week in the refrigerator.

Makes about 8 - 10 servings.

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Pound Cake:

1 1/2 cups (195 grams) all purpose flour

1/2 teaspoon (2 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg (optional)

3/4 cup (170 grams) unsalted butter, at room temperature

2/3 cups (135 grams) granulated white sugar

1/2 cup (100 grams) firmly packed light brown sugar

1 teaspoon (4 grams) pure vanilla extract

3 large eggs (150 grams out of shell), at room temperature

1/2 cup (120 grams) pure pumpkin puree (canned or homemade) (no spices added)

2 tablespoons milk, at room temperature

Cream Cheese Frosting:

4 ounces (115 grams) regular (full fat) cream cheese, at room temperature

2 tablespoons (25 grams) butter, at room temperature

1 tablespoon pure maple syrup

1/8 teaspoon maple flavoring or extract (optional)

1 1/2 cups (180 grams) confectioners' (powdered or icing) sugar, sifted

3/4 cup (75 grams) chopped walnuts or pecans (optional)