PUMPKIN SPICE POUND CAKE | Makes (1) LB LOAF SIZE | Easy DIY
This deliciously moist 9X5-inch loaf size PUMPKIN SPICE POUND CAKE never disappoints. Recipe below...
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PUMPKIN SPICE POUND CAKE
Preheat oven to 350 degrees F.
Lightly grease and flour (1) 9X5-inch loaf pan. Set aside.
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3/4 cups unsalted butter, at room temperature
2/3 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1/2 cup canned pure 100% pumpkin purée
2 tablespoon coconut milk or substitute with whole milk or cream
1-2 tablespoons raw pumpkin seeds, optional
GLAZE
1/2 cup powdered sugar
1-2 teaspoon rum or substitute with water or milk
1. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. Set aside.
2. In a large mixing bowl beat together, on medium-high speed, softened butter, granulated sugar, and brown sugar until light and creamy. About 3-4 minutes.
3. Add eggs, one at a time, beating 15-20 second until the yoke can no longer be seen.
4. Add vanilla extract. Beat for an additional 1 minute.
5. Add 1/3 of flour, coconut milk, and pumpkin purée, at a time, beating for 30 seconds after each addition or until flour is mixed well into butter mixture.
6. Add Pumpkin Cake batter into prepared baking loaf. Sprinkle pumpkin seeds evenly over top, optional.
7. Bake in preheated oven, on the middle rack, for 60 to 65 minutes or until a toothpick inserted into the middle come out clean. Bake for an additional 3-5 minutes if batter shows on toothpick.
8. Cool baked PUMPKIN SPICE POUND CAKE on cooling rack for 10-15 minutes before add glaze.
9. Whisk powdered sugar with rum until smooth. Evenly drizzle over warm CAKE. Cool for 1-2 hours before slicing.
TIPS: Store at room temperature for 1 day in an airtight container, or freeze in a sealed airtight container up to 3 months. I recommend cutting POUND CAKE into 1-inch slices before sealing and freezing. Thaw in refrigerator over night. Microwave for 5 seconds (at a time) until desired warmness!!
~~~ENJOY your Homemade PUMPKIN SPICE POUND CAKE~~~
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Pumpkin Spice Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Spice Cake. Pumpkin desserts are especially popular during the fall and winter months and this Pumpkin Spice Cake is sure to please. It has two delicious layers of moist and spicy pumpkin cake that are filled and frosted with a maple flavored cream cheese icing.
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How to Make Pumpkin Spice Poundcake with Orange Glaze
Moist and very flavorful, this Pumpkin Spice Pound Cake with Orange Glaze is the quintessential fall dessert. Warm spices mingle with pumpkin flavors in this dense and buttery pound cake. #imperialsugar #poundcake #pumpkinspice
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Spicy Pumpkin Bundt Cake Recipe | Thanksgiving Recipes | Martha Stewart
Martha Stewart beats the batter for a seasonal spicy pumpkin bundt cake.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Pumpkin Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Pound Cake with Cream Cheese Frosting. When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).
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