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Have you ever been just beboppin’ through life and you suddenly thought, “Holy cowzers! It’s fall already!” No? Well, that happened to me last week. The other day dawned overcast and in the 60’s. It’s been mostly high 70’s & 80’s still in this part of the country, and the urge to bake was too strong to resist. And since I still hadn’t baked anything pumpkin, that afternoon I decided to come up with a recipe for pumpkin poundcake. Now I know there are probably thousands of pumpkin poundcake recipes on the internet, but I like to play in the kitchen. It’s what I do. So that’s what I did. And I have to say that this was a hit with my friends and family!
I frosted it with cream cheese flavored with cloves, cinnamon, vanilla and sweetened with local raw honey. And just in case that wasn’t enough, I chopped up some pecans and threw them on the top. Oh! My! The house smelled heavenly while it was baking and I couldn’t resist, I just had to have a piece still warm from the oven.
As always, I try to use the freshest, least processed stuff I can find, and that’s how my recipes are written. I actually used organic, unbleached white flour in this recipe. If you don’t have organic stuff, just use what you have and don’t feel guilty about it (like I used to). Homemade always tastes better and is better for you than store-bought! So here we go.
- 1 cup butter, room temp
- 2 cups natural sweetener (I use organic sugar)
- 4 large eggs
- 1 ½ tsp homemade vanilla extract
- 2 tsp ground cinnamon (I like to get my spices from Starwest Botanicals)
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 cups homemade pumpkin puree or 1 15 oz can pumpkin puree
- 3 cups organic, unbleached flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ¼ cup homemade cultured buttermilk
First, cream the butter and sugar. Then add the eggs one at a time, beating after each one. Now beat the mixture on high for 2 ½ minutes. Then add the vanilla, cinnamon, nutmeg, ginger, and cloves and mix. Add the pumpkin and beat on high for 2 more minutes.
While that is beating, sift the dry ingredients. Next, add the dry ingredients, a little at a time, alternating with the buttermilk and ending with the dry ingredients. When that has been mixed in, beat on high for 3 ½ minutes.
Now it’s time to butter and flour a Bundt pan. (This is my favorite.) And finally, spoon the batter into the prepared pan. The batter will be quite thick. Smooth the top and bake at 325°F for 1 hour and 10 minutes.
While the cake is baking, go ahead and prepare the frosting. It needs to be chilled before you use it.
After an hour and 10 minutes, test with a toothpick. If the pick comes out clean, then remove the cake from the oven and turn it out onto a cooling rack. Let the cake cool before frosting. It doesn’t have to be cold, just not still warm enough to melt the icing. Cuz that makes a pretty big mess. 🙂
Cream Cheese Frosting
- 8 oz homemade cream cheese, room temp
- 4 tsp honey
- ¼ tsp ground cloves
- ¼ tsp homemade vanilla extract
- 1 tsp ground cinnamon
In a mixer with a wisk attachment, cream the cream cheese until fluffy. Add the honey a little at a time, scraping the sides of the bowl frequently. Add the cloves and vanilla and mix well. Cover the frosting tightly and refrigerate until you are ready to frost that yummy pumpkin poundcake that is currently smelling up your house. Chilling will make it firm up so it doesn’t run all over the place when you try to frost the cake.
After the cake has cooled, put it on a pretty serving plate (like this one that doubles as a punch bowl. How cool is that?) and slather on that amazing cream cheese frosting. Then chop up about a cup of pecans and toss them over the top if you want to. I almost always want to. 🙂
And now, cut yourself a slice and pour yourself a nice hot cup of whatever you love most and take a minute to relax and enjoy the fruit of your labors!
What do you start to crave when fall weather comes to your neck of the woods?