I never met a pumpkin I didn’t like. ~unknown
Hello everyone and welcome to my new blog format. I’m still getting use to everything and there’s still a bit of work that has to be done, but when you have time, feel free to explore. I have lots to do in Recipes and a few other pages, but it will all come together; just like decorating a house, a little bit here and there. As a celebration and a thank you for everyone who follows me, I’ve got the best Pumpkin Pound Cake recipe ever. Remember, I’m a former home economist, and if I say it’s good, it’s better than good!
This is the BEST pumpkin pound cake. Everyone who tried it, loved it and I just know that you will, too.
- 1 15-oz can pumpkin
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup butter, softened (1 stick)
- 4 eggs, room temperature
- 1 teaspoon real vanilla extract
- 3 cups all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ½ cup butter (1 stick), browned
- 2 cups sifted powdered sugar
- 2 teaspoons real vanilla extract
- 2-4 tablespoons milk
- Preheat the oven to 350 degrees
- Grease and flour a 9 or 10 inch bundt pan (I used a 9 inch)
- Drain the pumpkin by spreading over two layers of paper towels. Cover with two additional layers of paper towels and let stand for about 10-15 minutes. Scrape the drained pumpkin into a bowl.
- Add the granulated sugar, brown sugar and butter to a large bowl.
- Beat at medium speed for 3 minutes or until well blended.
- Add the eggs, one at a time, beating well after each.
- Beat in the pumpkin and vanilla.
- Measure the flour by lightly spooning into a dry measuring cup and leveling with a knife.
- Using a whisk or fork, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
- Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour.
- Pour the batter into the prepared bundt pan.
- Bake for 40 minutes and then TURN THE TEMPERATURE DOWN to 325 degrees and continue to bake for an additional 30-35 minutes or until a wooden pick inserted comes out clean.
- Cool in pan for 10 and then remove the cake from the pan and cool completely on a wire rack or a plate.
- For the icing, pour the browned butter into a bowl and whisk in the 2 cups of powdered sugar and vanilla, stirring until smooth. Add the milk until you get the desired consistency.
- Drizzle over the cake and serve warm, at room temperature or even cold from the fridge. This cake will taste great 2-3 days later.
Preheat the oven to 350 degrees. Then you want to spread the canned pumpkin onto two layers of paper towels. There’s just enough extra liquid in the can that must be drained.
After it’s been spread, cover with 2 more layers of paper towels.
While the pumpkin drains, go ahead and start measuring some of the dry ingredients.
Scrape the drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through the salt) in a bowl, and mix well with a whisk or fork.
Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 40 minutes, then reduce the temperature to 325 degrees and bake for an additional 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack, plate or cake stand.
To prepare the glaze, melt the butter in a pan until its brown, but not burnt, over medium heat. Combine the remaining ingredients to the saucepan. Bring to a boil and cook for 1 minute or until thick, stirring constantly. Remove from heat and drizzle over cake.
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