Pumpkin Pound Cake With Buttermilk Glaze Recipes

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
• Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
• Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
• Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
• Make icing:
• While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Steps:

• Preheat oven to 350°.
• Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
• Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
• Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
• Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
• Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
• Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
• Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
• Cook 1 minute or until thick, stirring constantly; remove from heat.
• Drizzle cake with glaze.