Pumpkin Pound Cake
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice*
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/2 cups utter, softened
6 eggs
3/4 cup canned pumpkin
3/4 cup milk
Glaze
1 1/2 cups powdered sugar
3 tablespoons Butter, softened
4 to 6 teaspoons milk
Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice,
baking soda and salt in medium bowl. Set aside.
Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Continue beating, adding
eggs one at a time, until well mixed. Add pumpkin; continue beating
until well mixed. Reduce speed to low. Beat, gradually adding flour
mixture alternately with 3/4 cup milk, until well mixed.
Spoon batter into greased and floured 12-cup Bundt pan. Bake for 55
to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 3 tablespoons butter and enough milk for
desired glazing consistency in small bowl. Glaze cooled cake.
Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger
and 1/8 teaspoon each ground nutmeg and cloves. |
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