Pumpkin Pound Cake with Buttermilk Glaze - The perfect Fall dessert. I took this to a holiday party and it was a huge hit! Everyone asked for the recipe! Sugar, butter, eggs, pumpkin, vanilla, flour, pumpkin pie spice, baking soda, baking powder, salt, and buttermilk. The buttermilk glaze really puts this cake over the top! This is definitely going on our Thanksgiving menu! #pumpkin #cake #poundcake #buttermilk #thanksgiving
Preheat oven to 350ºF. Grease and flour a 10-inch tube pan.
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.
In the bowl of an electric mixer, beat granulated sugar, brown sugar, butter at medium speed 3 minutes or until well blended. Add eggs, one at a time, beating well after each addition. Add drained pumpkin and vanilla, mix well.
Combine flour, pumpkin spice, baking powder, baking soda and salt in a bowl. Add flour mixture and ¾ cup buttermilk alternately to batter, beginning and ending with flour mixture. Spoon batter into prepared pan.
Bake 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, and cool completely on wire rack.
Glaze
Combine all ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.
Notes:
Make sure you are using pureed pumpkin and not pumpkin pie filling.
You need to let the pumpkin puree drain on some paper towels before adding it to the batter.
Can use regular or low-fat buttermilk in the batter and glaze.
To make Homemade Buttermilk combine 1 cup milk with 1 Tbsp white vinegar or lemon juice. Let the mixture stand for 5 minutes, until it starts to curdle and add to the batter.
Here is my homemade pumpkin spice mix recipe: 2 tsp cinnamon, 1 tsp ginger 1/2 tsp nutmeg, 1/2 tsp allspice, and 1/4 tsp cloves. Feel free to mix up the amounts according to your personal preference.
Can Pumpkin Pound Cake be made in advance? Yes! You can make the cake a day in advance and store in an air-tight container until ready to serve.
Can Pumpkin Pound Cake be frozen? Yes! I suggest freezing the cake without the glaze and adding it before serving.