Monday, October 11, 2010

Pumpkin Pound Cake

October is here!  Time to share more seasonal dishes!  And I've got a great gluten-free pound cake to light your jack-o-lantern!



My take on most pumpkin desserts is: light on the spices, and this pound cake is no exception.  Of course, if you like heavily-spiced desserts, feel free to spice away!


Pumpkin Pound Cake (Gluten-Free)

For the pound cake:
3 3/4 cups flour (Bette Hagman's Featherlight blend)
1 3/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon*
1 rounded tsp xanthan gum
2 cups sugar
1 1/2 cups butter, softened
6 eggs (I used 5 eggs and the white of the sixth)
3/4 cup pureed pumpkin
3/4 cup whole milk

For the glaze:
1 1/2 cups powdered sugar
3 Tbsp butter, softened
4 to 6 tsp whole milk
1/2 tsp vanilla

*You can use 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp each ground nutmeg and cloves for the more heavily-spiced version.


Preheat oven to 350°F.  Sift flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. Set aside.

Combine sugar and 1 1/2 cups butter in large mixing bowl.  Beat at medium speed until creamy, about 4-5 minutes.  To this, add one egg at a time until well mixed.  Then add pumpkin; continue beating until well-mixed.  Reduce speed to low.  Gradually add flour mixture alternately with 3/4 cup milk until well-mixed.

Pour batter into greased and floured Bundt pan (at least 12 cup capacity).  Bake for 55-60 minutes or until toothpick inserted into center comes out clean.  Cool for 10 minutes, then remove from pan onto cooling rack and cool completely.

In a small bowl, combine powdered sugar, 3 Tbsp butter, 4-6 tsp milk, and vanilla to desired consistency (more or less milk, depending on your desired consistency  :-) ).  Glaze cooled cake.

The trick is... to enjoy the treat!

Enjoy!

- Scott