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)
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