Pumpkin Pound Cake With A Cream Cheese Glaze And Toasted Walnuts Recipes

Steps:

• Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Steps:

• Batter:.
• Preheat oven to 325°F; position rack in lower third of oven.
• Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside.
• In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
• In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
• Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix.
• Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional).
• Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
• Cool for 15 minutes; remove from pan onto a serving plate. Cool completely.
• Glaze:
• Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.

Steps:

• For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
• In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
• 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.
• 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.
• 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.