Pumpkin Pound Cake
Ingredients
- 1 15-ounce can pumpkin
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 8-ounce package cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Praline Glaze, see recipe
Instructions
Preheat oven to 350 degrees. Lightly grease and flour a 10-inch tube pan; set aside. Spread pumpkin over 2 layers of paper towels. Cover with 2 more paper towels and let sit for 10 minutes (draining pumpkin keeps cake from being too heavy). In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice; set aside. In the bowl of a standing mixer with paddle attachment, beat the cream cheese and butter until creamy. Gradually add both sugars, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Add drained pumpkin and vanilla; beat until smooth. Gradually add flour mixture to pumpkin mixture, beating at low speed until blended. Pour batter into prepared pan and bake until toothpick tester comes out clean, about 1 hour and 10 minutes. Cool in the pan for 10 minutes then turn out onto a wire rack and let cool completely. Transfer to a serving platter, top with glaze and serve warm or at room temperature. Makes 10-12 servings.