Pumpkin Pound Cake With Cinnamon Glaze

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 16

Cake

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 6 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract

Glaze

• 2 tablespoons unsalted butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1 1/4 cups powdered sugar, sifted
• 2 -3 tablespoons heavy whipping cream
• 1/3 cup coarsely chopped walnuts

Directions:

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. In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
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. 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. 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.

Reviews

[Anakela]

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!)

[Kathy at Food.com]

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.