Pumpkin Pound Cake with Buttermilk Glaze

This is one of my favorite topics! 🙂 I made this a couple days ago for a Pinterest lunch, where everyone brought something they had pinned. It was a tasty time! One of the things I made was this.

I may or may not have a LOT (as in an obscene amount) of food  pinned. I can’t help myself. I loooove recipes. I’ve collected recipes for years. I’ve always thought it would be cool to write a cookbook.  I’ve started making up my own recipes even and really have realized I loooove doing it. It has taken me years to say I could do that. I have always been in the kitchen but I always thought I couldn’t do that.

Pumpkin Pound Cake with Buttermilk Glaze

From Cooking Light

Pumpkin Pound Cake with Buttermilk Glaze

Ingredients

  • Cake:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 1 (15-ounce) can pumpkin
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1/2 cup butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup fat-free buttermilk
  • Glaze:
  • 1/3 cup fat-free buttermilk
  • 1/4 cup granulated sugar
  • 2 tablespoons butter
  • 2 teaspoons cornstarch
  • 1/8 teaspoon baking soda

Instructions

  1. Preheat oven to 350°.
  2. To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels.
  3. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
  4. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
  5. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
  6. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
  7. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
  8. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  9. Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
  10. Remove from pan, and cool completely on wire rack.
  11. To prepare glaze, combine 1/3 cup buttermilk and remaining 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.
https://rhondasteed.com/pumpkin-pound-cake-with-buttermilk-glaze

 

Now go check out these other ladies kitchens…..

 

the VERY

LATEST

FIND US

Rhonda Steed is located in

Raymond, Alberta, Canada.

A
B
C
D

@justrhondalee

LONDON - PARISOLIVIA
A
B
C
D