Pumpkin Pound Cake With Maple Pecan Glaze
This pumpkin pound cake can be served with a maple pecan glaze or simply dusted with powdered sugar for a delightful dessert.
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Instructions
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Preheat the oven to 325 F and prepare a 12-cup Bundt pan by greasing and flouring it.
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Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
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In a separate large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, then add pumpkin and vanilla.
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Slowly beat the dry ingredients into the wet mixture until the batter is smooth and well blended.
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Spoon the batter into the prepared Bundt pan and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan for 15 minutes, then invert onto a serving plate to cool completely.
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For the glaze, combine butter, maple syrup, and cream in a small saucepan. Bring to a boil over medium heat and continue to boil for 1 minute.
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Remove from heat, sift in confectioners' sugar, and whisk until smooth. Cool for 15 to 20 minutes until slightly thickened.
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Stir in chopped pecans, if using, then drizzle the glaze over the cooled cake or dust with confectioners' sugar before serving.