I made this Pumpkin Pound cake for us to munch on and it turned out to be pretty good. I got this recipe from my new issue of Cooking Pleasures magazine. It came really good. A little heavy, but hey it is a pound cake. The glaze made it taste even better. It has so many good recipes in it. I am planning on trying them all! It has all kinds of recipes...Vegetarian, Beef & Poultry, Desserts, Breads.....The list is endless. I think joining this cooking club was the best thing I have done yet.
I did get my first postcard today from the SwapBot Post Card Swap #2 . I was so excited! It was from Brook from Daytona Beach. It looks beautiful down there and I am really wishing I could see it for myself! I am still waiting to receive my Blogging By Mail #2 Package. I hope it comes soon!
Pumpkin Pound Cake with Cinnamon Glaze
3 Cups flour
1 Tbs ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 Cusp unsalted butter, softened
2 Cups sugar
1 (15 oz) can pumpkin
1 tsp vanilla
2 Tbs unsalted softened butter
1 (3oz) pkg cream cheese, softened
1 tsp vanilla
3/4 tsp ground cinnamon
1 1/4 Cups powder sugar, sifted
2-3 tbs heavy whipping cream
1/3 Cup coarsely chopped walnuts
1. Heat oven to 325. Grease 12 cup bundt pan with shortening. Sprinkle with flour, tap pan to remove excess flour.
2. In medium bowl, whisk together flour, ginger, 2 tsp cinnamon, baking powder, salt & nutmeg.
3. In large bowl, beat 1 1/2 cups 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 until incorporated. Spoon batter into pan.
4. Bake 1 hour & 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted to center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack. Cool completely
5. In large bowl beat 2 Tsp butter, cream cheese, 1 tsp vanilla and 3/4 tsp cinnamon at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat n cream until desired constistency. Pour glaze over cake, sprinkle with walnuts. Let stand until glaze is set.
Source: Cooking Pleasures Magazine October/November 2005