Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Pumpkin Pound Cake With Cinnamon Glaze Recipe
    Lost? Site Map

    Pumpkin Pound Cake With Cinnamon Glaze

    1/2 Photos of Pumpkin Pound Cake With Cinnamon Glaze

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    the_cookie_lady's Note:

    This comes from the Cooking Pleasures magazine. The glaze looks AMAZING and thick, and the pound cake is made in a bundt pan. This can be made up to 2 days ahead. I've been told you may want to use less ground ginger, also.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Glaze

    Directions:

    1. 1
      For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
    2. 2
      In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
    3. 3
      In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
    4. 4
      Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
    5. 5
      For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

    Ratings & Reviews:

    • on November 12, 2008

      55

      I've made this every Thanksgiving since I got the recipe-I lighten it up, but it's a winner and it keeps well in the fridge (when there is any left over!)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2007

      35

      I had mixed reviews when I served this cake. Some friends loved it, but others felt the taste wasn't quite right. I think it may be the 1 tablespoon of ginger that was too much.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pumpkin Pound Cake With Cinnamon Glaze

    Serving Size: 1 (137 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 463.3
     
    Calories from Fat 225
    48%
    Total Fat 25.0 g
    38%
    Saturated Fat 14.2 g
    71%
    Cholesterol 137.3 mg
    45%
    Sodium 141.7 mg
    5%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 1.1 g
    4%
    Sugars 34.9 g
    139%
    Protein 6.1 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites