Pumpkin Pound Cake

Pumpkin Pound Cake
Karry Hosford
  • Yield: 18 servings

For perfect glazing consistency, you need the right proportion of sugar and liquid. A few too many drops of liquid and the glaze will be too runny. But it’s an easy thing to fix—just add a little more powdered sugar.


2 1/4cups all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1/4teaspoon salt
2/3cup unsalted butter, slightly softened
1cup granulated sugar
3/4cup packed dark brown sugar
1 1/4teaspoons ground cinnamon
1/2teaspoon ground nutmeg
1/4teaspoon ground cloves
1 1/3cups canned pumpkin
3 eggs
1 1/2cups sifted powdered sugar
4 1/4teaspoons water, about
1 1/2tablespoons chopped toasted walnuts


  1. To prepare cake, preheat oven to 325F.  Coat a 9 x 5-inch loaf pan with baking spray.
  2. Sift flour, baking powder, baking soda and salt onto a piece of wax paper.
  3. Beat butter, granulated sugar, brown sugar, cinnamon, nutmeg and cloves at medium speed until light and fluffy.  Beat in pumpkin (will look curdled.) Add eggs, one at a time, beating well after each addition.  Turn to low speed; gradually add flour mixture and beat until smooth and creamy.
  4. Pour into pan, smooth top and bake 1 hour 20 minutes or until a tester inserted in the center comes out clean.  Let cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack.
  5. To prepare glaze, beat powdered sugar and water to make a thick glaze, adding a few drops more water if necessary.  Spread over top of cake and sprinkle nuts in strip down center.