The combination of pumpkin and cinnamon of this pumpkin pound cake recipe gives yet another sweet reminder of this holiday season. It is purely satisfying and the perfect pal for your cup of coffee or tea.
This cake is one that tastes even better the following day, the perfect excuse to bake ahead and leave the party day more open to relax a bit before guests arrive! I found this wonderful recipe here, and changed it up a bit, adding also the glaze and maple pecans. If you'd like a printable copy of this cake and glaze recipe, simply click here.
PUMPKIN POUND BUNDT CAKE RECIPE
- 2-1/2 cups sugar
- 1 cup coconut oil, liquified
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- Confectioners' sugar
Preheat oven to 350°. In a large bowl, combine sugar and melted coconut oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Drizzle Maple Glaze over all and top with maple pecans. (see following recipes) Yield: 12-16 servings.
TO MAKE THE GLAZE and Maple Pecans:
- 1 1/2 C. confectioners' sugar
- 1 C. brown sugar
- 3/4 C. pure maple syrup
- 1/4 Tsp. salt
- 1 C. chopped pecans
- 1/8 C. maple syrup
Whisk together sugars, maple syrup, and salt until smooth. Meanwhile, heat pecans and a healthy dose of pure maple syrup until bubbly and thickened. Set aside. Drizzle over the top of bundt cake and top with maple pecans.
Enjoy! From everyone here at Multiplication.com, happy holidays!