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best pumpkin pound cake

  • m

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.

              1. glad you enjoyed it... now i am on the hunt for a pumpkin bread pudding... possibly with cranberries or maybe a rum raisin sauce...

                3 Replies
                1. re: Mel

                  Do you want an easy-to-prepare bread pudding, or one a bit more labor-intensive?? I have two I can recommend.

                  1. re: Xanthippe

                    that would be fabulous... i am good with either one. thanks!

                    1. re: Mel

                      Oops, meant to check in before now, Mel; give me another hour or so to finish up (refrigerator cleaning!), and I'll post both recipes so you can decide.

                2. I just tried the recipe (no glaze or frosting) and it turned out great. But boy was that a heavy bunch of batter to pour into the pan! Thanks for the recipe.

                  1. Here ya go, Mel. This is the more basic recipe; the labor-intensive one will follow shortly.

                    Xan., clean fridge and an aching lower back


                    Raisins or chopped pecans can be used in place of the dried cranberries, or try another chopped dried fruit.

                    * 8 ounces French bread, torn into small pieces, about 5 cups
                    * 2 cups half-and-half, or half milk and half cream
                    * 3 large eggs
                    * 2/3 cup granulated sugar
                    * 2/3 cup brown sugar
                    * 1 can (15 ounces) pumpkin puree
                    * 1 cup dried cranberries
                    * 3 tablespoons melted butter
                    * 1 teaspoon ground cinnamon
                    * 1/2 teaspoon ground nutmeg
                    * 1/2 teaspoon ground ginger
                    * 1 teaspoon vanilla
                    * cinnamon sugar, optional

                    Butter an 11x7-inch baking dish. Heat oven to 350°.
                    In a bowl, cover the torn bread with the half-and-half; set aside.
                    In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well.
                    Pour pumpkin mixture over soaked bread and stir to blend.
                    Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
                    Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.

                    Serves 8.

                    BROWN SUGAR SAUCE

                    A delicious brown sugar sauce for bread pudding, fruit desserts, pound cake, ice cream, and other goodies.

                    * 1/2 cup brown sugar, packed
                    * 2 tablespoons corn syrup
                    * 1/4 cup butter
                    * 1/2 cup heavy cream
                    * 1 1/2 teaspoons vanilla

                    Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools. This sauce is delicious with bread pudding, plain unfrosted cakes, ice cream, or other desserts.

                    1 Reply
                    1. re: Xanthippe

                      thanks again for this recipe... i made it last night for new years dessert and it was fantastic. Loved the consistency and the spice in it. Thanks!

                    2. This isn't the labor-intensive recipe, but it's coming your way soon. Meanwhile, I just remembered another which has a rum raisin sauce as you'd requested.

                      Pumpkin Bread Pudding with Caramel Rum Raisin Sauce

                      2 cups milk

                      1 1/2 cups heavy cream

                      3 cinnamon sticks, crushed

                      One 2-inch piece of fresh ginger, coarsely chopped

                      1 vanilla bean, split lengthwise

                      6 whole cloves

                      1 loaf of brioche (3/4 pound), cut into 1-inch cubes

                      4 large eggs

                      3 large egg yolks

                      1/2 cup canned unsweetened pumpkin puree

                      1/2 teaspoon salt

                      1/2 cup plus 3 tablespoons sugar

                      2 teaspoons cinnamon

                      Caramel Rum Raisin Sauce (see recipe), for serving

                      In a medium saucepan, combine the milk and cream. Add the cinnamon sticks, ginger, vanilla bean and cloves and cook over moderate heat until just steaming; do not let the milk boil. Remove the saucepan from the heat, cover and let stand until the milk is fragrant, about 30 minutes.

                      Preheat the oven to 375 degrees F. Lightly butter a 9-by-13-inch glass or ceramic baking dish. On a rimmed baking sheet, toast the cubed brioche in the oven for about 8 minutes, or until dry and golden. Spread the brioche cubes in an even layer in the prepared baking dish.

                      Rewarm the spiced milk over moderate heat until steaming, then strain it into a heatproof medium bowl.

                      Meanwhile, in another medium bowl, combine the eggs, egg yolks, pumpkin puree and salt and whisk until blended and smooth. Whisk in 1/2 cup of the sugar. Gradually whisk 1 cup of the hot milk into the pumpkin mixture, then whisk the mixture back into the remaining milk.

                      Pour the pumpkin custard evenly over the brioche and cover with plastic wrap. Let stand until the brioche has absorbed the custard, about 30 minutes. Discard the plastic wrap.

                      In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon and sprinkle over the bread pudding. Set the baking dish in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish.

                      TO SERVE: Bake the bread pudding, uncovered, for about 45 minutes, or until puffed and set. Let cool slightly, spoon into bowls and serve warm, with the Caramel Rum Raisin Sauce (see recipe) drizzled on top.

                      MAKE AHEAD: The baked pudding can be refrigerated overnight. Cover with foil and rewarm in a 325 degrees F oven for 15 to 20 minutes before serving.

                      Caramel Rum Raisin Sauce

                      This recipe makes more than you'll need, but the sauce is great to have on hand for turning ice cream and pear or apple pies into spectacular desserts.

                      1/4 cup dark rum

                      1 cup raisins

                      3 cups sugar

                      1/2 cup water

                      1 cup heavy cream

                      In a small saucepan, warm the rum with the raisins. Remove from the heat and let soak for 20 minutes.

                      In a heavy medium saucepan, combine the sugar and water and cook over moderate heat until a deep amber caramel forms. Remove from the heat. Slowly and carefully add a little of the heavy cream to stop the cooking. Add the remaining heavy cream and stir in the raisins and rum. Serve warm.

                      MAKE AHEAD: The sauce can be refrigerated for 1 week. Reheat gently, stirring occasionally, before serving.
                      Serves 10

                      1 Reply
                      1. re: Xanthippe

                        thanks... those are both similiar to ones that i was looking at before.

                      2. Are either of those to your liking? If not, let me know and I'll post the other one; I intended to do that today, but got derailed .

                        1. i have been persuaded to make my pumpkin cheesecake for thanksgiving... but will keep these on hand for an upcoming potluck dinner I am going to.

                          1. I made the pumpkin pound cake last week. I love pumpkin, so I was a fan of the taste. however, even after baking for another 10 minutes, the pound cake was gooey in parts. It never got a consistent, reasonably moist, reasonably cake-ish texture. there were parts that definitely were cake-like, but there were really gooey parts, too. What did I do wrong? Should I have simply cooked it longer? I had already baked it 10 minutes beyond the suggested baking time. What did I do wrong...

                            For the record, the cake was beautiful. I dusted it with powdered sugar rather than putting icing on it. It was sweet enough -- it did not need more icing.

                            1 Reply
                            1. re: glutton

                              I ended up keeping my cake in the oven about 10 or 15 minutes longer than the suggested time. Just use the toothpick test and make sure it comes out without any goo.

                            2. You think T is tablespoon and t is teaspoon?

                              1 Reply