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Pumpkin Pound Cake With Buttermilk Glaze

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“From Cooking Light December 2006”
READY IN:
1hr 25mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
  3. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. 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. Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
  7. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  8. Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
  10. Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
  11. Cook 1 minute or until thick, stirring constantly; remove from heat.
  12. Drizzle cake with glaze.

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