"Pumpkin Pound Cake with Buttermilk Glaze".
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Composition for "Pumpkin Pound Cake with Buttermilk Glaze":
- Require 1 tbsp all-purpose flour.
- Provide 1 of 15 oz. can of pumpkin.
- Provide 3/4 cup of granulated sugar.
- You need 3/4 cup for brown sugar( packed).
- Give 1/2 cup of butter.
- Prepare 4 for eggs.
- Require 1 tsp for vanilla extract.
- Require 3 cup of all-purpose flour.
- Require 1 1/2 tsp - pumpkin pie spice.
- Require 1 tsp of baking powder.
- Need 1 tsp of baking soda.
- You need 1/2 tsp - salt.
- Require 3/4 cup - fat-free buttermilk.
- Provide 1/3 cup - fat-free buttermilk.
- Prepare 1/4 cup of granulated sugar.
- Need 2 tbsp for butter.
- You need 2 tsp - cornstarch.
- Need 1/8 tsp for baking soda.
"Pumpkin Pound Cake with Buttermilk Glaze" steps:
- Preheat oven to 350° . You need 10" tube pan. Lighly coat pan with cooking spray- dust with 1 Tbsp.flour..
- Spread pumpkin out on 2 layers of paper towels. Cover with 2 more layers.let stand 10 minutes..
- Meanwhile put sugar, brown sugar & buttet in mixer. Cream at medium speed for 3 minutes. Add eggs one at time. Beat in pumpkin & vanilla. Combine flour & next 4 ing. In another bowl. Add flour and buttermilk. Alternating flour & buttermilk to your mixture in mixer..
- Spoon batter into your tube pan. Bake 50 to 55 min. Or until toothpick comes out clean. Cool on wire rack for 10 min. Remove from pan cool completely..
- When cool. Mix last 5 ing.in small sausepan. Over medium heat. Bring to a boil. Cook 1 min.or until it becomes thick. Remove from heat. Drizzle glaze over cake...
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