Best 2 Pumpkin Spice Pound Cake Recipes
Welcome to the delightful journey of creating the perfect pumpkin spice pound cake! This classic autumn treat combines the warm, comforting flavors of pumpkin spice with the moist, tender crumb of a pound cake, making it a favorite for any occasion. Whether you're a seasoned baker or just starting out, this article will guide you through the process of selecting the best recipe and provide tips and tricks to ensure your pumpkin spice pound cake turns out perfectly every time. From choosing the right ingredients to mastering the baking techniques, we'll cover everything you need to know to create a delicious and unforgettable pumpkin spice pound cake that will impress your family and friends.
Here are our top 2 tried and tested recipes!
PUMPKIN SPICE POUND CAKE
I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.
Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN SPICE POUND CAKE
This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.
Provided by Chocolatl
Categories Dessert
Time 1h15m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a standard loaf pan.
- Preheat oven to 350°F.
- Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
- Add butter and one egg.
- Process until mixture is moistened.
- With machine running, add remaining ingredients, scraping bowl as necessary.
- Bake for 1 hour and 10 minutes, or until tester comes out clean.
- Cool in pan 10 minutes.
- Remove from pan and cool on rack.
Tips:
- Use fresh pumpkin purée. Fresh pumpkin purée gives the cake a more intense pumpkin flavor than canned pumpkin purée.
- Don't overmix the batter. Overmixing the batter will make the cake tough.
- Use a Bundt pan. A Bundt pan creates a beautiful, fluted cake.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
- Serve the cake with whipped cream or ice cream. This will make the cake even more delicious.
Conclusion:
Pumpkin spice pound cake is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its moist texture, rich pumpkin flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it.
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