|
Pumpkin Pound Cake: Preheat
your oven to 350 degrees F (180 degrees C). Butter and flour a
9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with
parchment paper.
In a bowl,
sift or whisk the flour with the baking powder, baking soda, salt, and ground
spices.
In the bowl
of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter until smooth. Add the sugars and
vanilla extract and beat, on medium-high speed, until the mixture is light and fluffy (about
3-5 minutes). Add the eggs, one at a time, beating well after each
addition. Scrape down the sides and bottom of the bowl as needed.
Alternately add the flour mixture (in three additions) and the pumpkin puree and
milk (in two additions) to the batter, beginning and ending with the flour
mixture. Pour the batter into the prepared pan and smooth the top. Bake for
about 55 - 65 minutes or until the cake is golden brown and a toothpick inserted
into the center comes out clean.
Remove the
cake from the oven and place on a wire rack to cool for about 15
minutes. Then remove
the cake from the pan to finish cooling before frosting.
Cream Cheese Frosting:
Place the cream cheese and butter in the bowl of your electric mixer, fitted
with the paddle attachment (or use a hand mixer) and beat until smooth. Add the
maple syrup, maple flavoring, and confectioners' sugar and beat until light and
creamy and of spreading consistency. Add more sugar or maple syrup if needed.
Spread the frosting on the top and sides of the cake. Sprinkle the top of the
cake with chopped walnuts or pecans, if desired.
This cake will keep about one week in the
refrigerator.
Makes about 8 - 10 servings.
Scan for Demonstration Video
|
