Pumpkin Pound Cake with Maple-Pecan Glaze
A perfectly spiced pumpkin pound cake with dense, moist crumb topped with a luxurious maple-pecan glaze that captures all the flavors of autumn in one spectacular dessert.
Ingredients
- 1 cup unsalted butter room temperature
- 1½ cups granulated sugar
- 4 large eggs room temperature
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup whole milk room temperature
For the Maple-Pecan Glaze:
- ½ cup pure maple syrup
- 2 cups powdered sugar
- 3-4 tablespoons heavy cream
- ¾ cup chopped toasted pecans
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F and prepare bundt pan
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, then pumpkin and vanilla
- Alternate adding dry ingredients and milk
- Bake 60-65 minutes until toothpick comes out with few crumbs
- Cool 15 minutes in pan, then turn out to cool completely
- Whisk glaze ingredients and drizzle over cooled cake
- Top with toasted pecans
Equipment
- 10-inch bundt pan
- Stand mixer or electric hand mixer
- Large mixing bowls
- Wire cooling rack
- Measuring cups and spoons