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
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