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Monday, November 10, 2008

Pumpkin Pound Cake with Cinnamon Glaze

Thanksgiving is almost's a yummy dessert idea

Pumpkin Pound Cake with Cinnamon Glaze

Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices.

3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract

2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.

2. Whisk flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg in medium bowl.

3. Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

5. Beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)

16 servings

465 calories, 25 g total fat (14.5 g saturated fat), 6 g protein, 56 g carbohydrate, 135 mg cholesterol, 150 mg sodium, 2 g fiber

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