Perfect Pumpkin Pound Cake

Mel says this pumpkin cake comes together easily and is insanely good; it would work equally well for brunch on its own, or for dessert with a rich frosting or some cinnamon ice cream. Its main spicing is cloves, which gives it a fresh dimension compared with traditional pumpkin desserts, notes Xanthippe. Here’s the recipe:

Whisk together and set aside:

2 3/4 cups sifted all purpose flour
1/4 cup turbinado sugar
1 Tbsp. baking powder
1 3/4 tsp. ground cloves
1/2 tsp. table salt
1/8 tsp. ground allspice

In another bowl, mix together and set aside:

1 15 oz. can pumpkin
5 Tbsp. heavy cream
1 Tbsp. honey
1 Tbsp. vanilla extract
1 Tbsp. dark rum (optional)

3 cups extra fine granulated sugar
3/4 cups unsalted butter, room temperature
2 eggs
4 egg yolks

Preheat oven to 350F. Spray a standard bundt pan with nonstick spray. Cream sugar and butter with an electric mixer until light and fluffy, about 5 minutes, then beat in eggs 1 at a time. Add the dry and wet ingredients alternately, combining on low speed. Batter will be very thick. Scrape into pan and bake 55-65 minutes, until a tester comes out almost dry. Allow to cool in pan 5 minutes before turning out and allowing to cool completely.

Mel iced this with a glaze made from powdered sugar, vanilla extract, cinnamon, and water whisked together and drizzled over the top once the cake had cooled.

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