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Nov 15, 2006 12:16 AM

best pumpkin pound cake

I just made the most amazing pumpkin and clove poundcake from the newest issue of Cuisine magazine. I was a little worried because the mix was so dense in the bundt pan, but it was insanely good, and rather easy to make once I got all of the ingredients. They suggested a buttercream frosting, but I ended up doing a light cinnamon flavored icing. I know a lot of people have been pumpking crazy lately (myself included) but this would make an awesome brunch dish or a little something different dessert (especially with a little cinnamon ice cream on the side). Just thought I would share the yummyness of the season.

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  1. Uh, recipe, please??!? A pumpkin pound cake sounds delectable, and a nice change from the usual Thanksgiving dessert.

    1. here it is.... so worth it.... yum! and enjoy!

      cream together
      3 c extra fine sugar
      3/4 c unsalted butter, room temp

      then add one at a time
      2 eggs
      4 egg yolks

      set that mixture aside.

      whisk together the dry ingredients
      2 3/4 c sifted AP flour
      1/4 turbinado sugar (found it at TJs)
      1 T baking powder
      1 3/4 t ground cloves
      1/2 t table salt
      1/8 t ground allspice

      mix together the wet ingredients
      1 15oz can pumpkin
      5 T heavey cream
      1 T honey
      1 T vanilla extract
      (can also add in 1 T dark rum)

      preheat oven to 350

      once the sugar and butter have creamed together, for about 5 mins, add the eggs and yolks one at a time.

      Alternate adding the wet and dry ingredients to the egg/butter/sugar mixture on low speed. Make sure to scrape the botoom of the bowl.

      Pour into nonstick flour sprayed bundt pan. The bater will be thick, just even it out on top. Bake for about 55 to 60 mins. Insert skewer till it comes out nearly clean. Let rest 5 miutes in pan. Turn out onto serving tray. Cool to room temp.

      Glaze: I just made a simple glaze of powder sugar, vanilla extract, cinnamon and water. I then drizzled/poured it over the top once it had cooled quite a bit.

      2 Replies
      1. re: Mel

        Whoa! A quarter WHAT of turbinado sugar?

        1. re: mnosyne

          sorry... 1/4 cup of tubinado sugar

      2. Mel, a belated thanks for posting the recipe for the cake, which I'm going to make tomorrow. I'm really intrigued at the "minimalist" spicing involved; rather than the traditional pumpkin pie spices (cinnamon, ginger, nutmeg), the use of clove and allspice should let the pure pumpkin flavor take center stage. Love your idea of the powdered sugar/cinnamon glaze!

        1. The pumpkin pound cake is out of the oven, and does it ever smell terrific (it looks right purty, too!)!! Must be patient and let it cool thoroughly, after which time all bets are off because I'm having at it. Because I adore the combination of pumpkin and chocolate, I decided to add a bit of dark cocoa to the glaze ingredients; I'll let y'all know how it tastes.

          3 Replies
            1. re: lyn

              Lyn, see reply to Mel, below . . .

            2. re: Xanthippe

              well? was it as good as I had said...

            3. Cake? Um, er, *what* cake (burp . . . )??!?

              Simply sensational, Mel; and yes, it's as good (possibly better?) than you'd said. I did add some dark cocoa to the glaze, but otherwise didn't change a thing. The spicing is quite perfect, with the clove adding a fresh dimension to traditional pumpkin flavor. A keeper for sure, one which I urge other ChowHounds to make.

              Blessings on your head, Mel.