Pumpkin Pound Cake with Cinnamon Glaze

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Pumpkin Pound Cake with Cinnamon Glaze

 

1 C. brown sugar

1 ¼ C. granulated sugar

1 ¼ C. vegetable oil

4 eggs

1 (16 oz.) can pumpkin (not pie filling)

3 C. sifted or cake flour

1 tsp salt

3 tsp. baking soda

3 ½ tsp. cinnamon

1 tsp. nutmeg

½ tsp. allspice

½ tsp. ginger

½ C. chopped pecans (optional)

 

In a large mixing bowl, combine sugars, oil, and eggs. Beat for 2 minutes on

medium speed; add pumpkin, mix well. Sift together flour, salt, soda and

spices. Gradually blend into creamed mixture, beat 2 minutes at high speed.

Stir in nuts. Pour into a greased and floured 10 inch tube or bundt pan.

Bake at 350° for 60 to 65 minutes. Cool completely before glazing and

serving.

 

Cinnamon Glaze

 

¼ C. melted butter

1 C. powdered sugar

½ tsp. cinnamon

 

Mix all ingredients until smooth and slightly runny so that it can be

drizzled over the pound cake. You may find that you have to add a couple of

drops of milk to thin the glaze, or heat in microwave for 10 - 15 seconds.