Pumpkin Poundcake with Cinnamon Cream Cheese Frosting
Pumpkin Poundcake with Cream Cheese Frosting
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Rating: 5
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Scrumptious, moist, and oh, so pumpkiny!
Pumpkin Poundcake with Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Scrumptious, moist, and oh, so pumpkiny!
Servings Cook Time Passive Time
16slices 1hour & 10 minutes 30minutes
Servings
16slices
Cook Time Passive Time
1hour & 10 minutes 30minutes
Ingredients
  • Pumpkin Pound Cake
  • 1 cup butter room temp
  • 2 cups Sweetener
  • 4 eggs large
  • 1 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 pint pumpkin puree (15 oz can)
  • 3 cups unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup buttermilk
  • Cream Cheese Frosting
  • 8 oz homemade cream cheese
  • 4 tsp honey
  • 1/4 tsp ground cloves
  • 1/4 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup chopped pecans (optional)
Servings: slices
Units:
Ingredients
  • Pumpkin Pound Cake
  • 1 cup butter room temp
  • 2 cups Sweetener
  • 4 eggs large
  • 1 1/2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 pint pumpkin puree (15 oz can)
  • 3 cups unbleached flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup buttermilk
  • Cream Cheese Frosting
  • 8 oz homemade cream cheese
  • 4 tsp honey
  • 1/4 tsp ground cloves
  • 1/4 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup chopped pecans (optional)
Servings: slices
Units:
Instructions
Cake
  1. Cream butter and sugar.
  2. Add eggs one at a time, beating after each one. Beat on high 2 ½ minutes.
  3. Add vanilla, cinnamon, nutmeg, ginger, and cloves and mix.
  4. Add pumpkin and beat on high for 2 minutes. While that is beating, sift dry ingredients.
  5. Add the dry ingredients a little at a time until incorporated.
  6. Add the buttermilk and mix. When that has been mixed in, beat on high 3 ½ minutes.
  7. Butter and flour a Bundt pan.
  8. Spoon the batter into the prepared pan (batter will be quite thick). Smooth the top.
  9. Bake at 325 degrees F for 1 hour and 10 minutes. While cake is baking, prepare frosting. It will need to be chilled.
  10. After an hour and 10 minutes, test with a toothpick. If the pick comes out clean, remove the cake from the oven and turn it out onto a cooling rack.
  11. Let the cake cool before frosting. It doesn’t have to be cold, just not still warm enough to melt the icing.
Frosting
  1. In a mixer with a whisk attachment, cream cheese until fluffy.
  2. Add honey a little at a time, scraping the sides of the bowl frequently.
  3. Add the cloves, the cinnamon, and the vanilla and mix well.
  4. Cover tightly and refrigerate until ready to frost.
Finishing
  1. When the cake has cooled, and the frosting has chilled, ice the cake. Sprinkle with chopped pecans (optional).
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