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Pumpkin Pound Cake with a Maple Glaze

Pumpkin Pound Cake with a Maple Glaze

After raking the leaves, I was ready to hang up my rake, and start some fall baking. Something with pumpkin. My daughter walked into our home with her friends as I had the pumpkin pound cake in the oven. One friend said,” Your house smells so good”, the other friend replied, “Your house always smells so good”. What better compliment?

So, if you want your home to smell absolutely wonderful, bake this cake, your family and friends will fall in love with you. Again.

This is a moist and delicious cake, the cake recipe is from Whipperberry and the Maple Glaze recipe is from Aubrey Cook, a finalist in the “Martha” show “Best Bakers in America” series. Whipperberry didn’t include a recipe for a maple glaze, so I thought Aubrey’s recipe sounded simple and very tasty.

It’s a perfect combination of pumpkin and maple. I hope you enjoy it as much as we have.

Yield: 80 mins

Pumpkin Pound Cake with a Maple Glaze

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Delicious Pumpkin Pound Cake with a Maple Glaze, moist and perfect pound cake

Ingredients

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 can (15 ounces) solid-pack pumpkin
  • Maple Glaze
  • 2 TBSP unsalted butter
  • 1/4 cup pure Maple Syrup
  • 1 cup Powdered Sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a bundt pan with non-stick spray. Set aside.
  3. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Whisk together sugar, oil, eggs, and pumpkin.
  5. Fold in the dry ingredients and stir until combined.
  6. Pour into pan and bake for 1 hour, or until a toothpick comes out clean.
  7. Let cake cool in pan for 15 minutes, then invert to a cooling rack until completely cool.
  8. To Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.

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THIS RECIPE HAS BEEN LINKED TO THESE FABULOUS BLOGS: https://www.hoteatsandcoolreads.com/2013/10/spooktacular-halloween-round-up-and.html

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Donna Bardocz

Tuesday 7th of April 2015

The amount for the Maple Glaze ingredients are missing Nettie, can you please help?

nettie

Tuesday 7th of April 2015

Hi Donna, thank you for letting me know, I fixed it. Enjoy! Nettie

delphineefortin

Thursday 2nd of October 2014

I've been looking for a pumpkin pound bread recipe for a while now and I really love your maple glaze twist. Can't wait to try it!

nettiemoore11

Thursday 2nd of October 2014

Thank you Delphine! I hope you enjoy it! Nettie

Monica

Friday 1st of November 2013

How do you store this cake?

nettiemoore11

Friday 1st of November 2013

I stored it in the refrigerator. Nettie

Kay

Wednesday 9th of October 2013

Cake sounds wonderful. What would be a substitute for the Maple glaze. I'm not much of a Maple lover.. Thanks

nettiemoore11

Thursday 10th of October 2013

Kay, My other choice would be Caramel.

carolyn m.

Wednesday 9th of October 2013

Can fresh pumpkin puree be substituted for canned? And would there be a reduction in other fluids in the recipe if I did so? Thanks :)

nettiemoore11

Wednesday 9th of October 2013

You can substitute Pumpkin puree for canned pumpkin in equal measure and your recipe will turn out fine.

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