Monday, November 10, 2014

Pumpkin Pound Cake With Maple Pecan Glaze


When ever I run a cross a wonderful recipes. I always like to share with you. This pound cake is the bomb and the bomb. If you going to serve something pumpkin this thanksgiving please try this wonderful pumpkin-pound-cake-with-maple-pecan-glaze.

Go To And Get More Recipes
  http://modernmartha.com/2013/11/pumpkin-pound-cake-with-maple-pecan-glaze/

INGREDIENTS

Pumpkin Pound Cake

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground cloves

8 ounces unsalted butter, softened

1 cup granulated sugar

¾ cup packed brown sugar

5 large eggs

1 can (15 ounces) pumpkin

1½ teaspoons vanilla extract

Maple Pecan Glaze

4 tablespoons unsalted butter

3 tablespoons maple syrup

3 tablespoons milk

1 cup confectioner sugar

3 tablespoons chopped pecans

INSTRUCTIONS


Pumpkin Pound Cake

Heat oven to 325°. Spray your Bundt cake pan with cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream the butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.
Slowly beat dry ingredients into wet ingredients. Continue beating on medium speed until smooth and well blended. Pour into the Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze (see below).

Maple Pecan Glaze

In a small saucepan, heat the butter, maple syrup and milk over medium heat and bring to a boil.
Remove from heat and whisk in the powdered sugar. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans
Drizzle over the cooled cake.