Pumpkin Poundcake

Wowza. Peach Cupcakes to Pumpkin Poundcake? It certainly has been a while since my last post, so much so that we’ve transitioned into a new season. However, there’s a lot of open-ended questions in my life right now, most notably of the career-centric variety. These days, if I’m on my computer it’s usually because I’m patrolling job searching sites, something that has quickly become tedious and extremely depressing. I hope you’ll bear with me as I try to sort out my options; I’m planning on becoming much more consistent with my posts when I have more structure in my life.Anywho, last week Florida had a brief but refreshing bout of cool weather. Just a glimpse of Fall, and I was itching to bake pies and try out some new Fall recipes. Of course, pumpkin has to be one of my favorite fall flavors, as you can tell from these delicious Pumpkin Scones I made last year.I love a dense, flavorful poundcake, and this recipe was no exception. I whipped up a simple Cinnamon Glaze to drizzle on top, but you could mix and match any topping you prefer. I love that this recipe doubles as a sweet dessert after a meal or a homey breakfast with a hot cup of coffee.As my mom said, it was a “perfect taste of Fall in just one bite.” I couldn’t agree more 🙂 Here’s the recipe!

Pumpkin Poundcake with a Cinnamon Glaze slightly adapted from Taste of Home

You will need:
2-1/2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Preheat your oven to 350 degrees F. In a bowl fitted with a mixing attachment, beat the sugar and oil  until combined.  Add the eggs one a time, mixing well after each addition. Add the vanilla extract. In another large bowl, mix together the flour, baking soda, cinnamon, nutmeg, salt and cloves. Starting with the flour mixture and alternating with the pumpkin, add each about a cup at a time to the egg mixture and mix well after each addition. Make sure to end with the flour mixture. Grease a 10-inch fluted bundt pan and pour the batter evenly into the pan. Bake for 1 hour and until a toothpick entered into the middle comes out clean. Let cool for 10 minutes in the pan, then turn over and out onto a flat surface to cool completely.
For the Cinnamon Glaze:
Combine 2 cups of powdered sugar, 1 1/2 tablespoons of milk and 1 tablespoon of cinnamon. Drizzle over the top of the cooled cake. 
This entry was posted in Breakfast, Desserts, Fall Recipes and tagged , , , . Bookmark the permalink.

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