Pumpkin pound cake with maple cream glaze

I LOVE pumpkin!! In just about anything sweet and even some savory dishes!! When the weather starts to turn cooler, (yes, even here in Florida), I think of all of the recipes I want to create and recreate with pumpkin in it. I am not sure why we have to wait until fall to use pumpkin in desserts, but it does give me something special to look forward to when the seasons change. This pound cake is so yummy and definitely tastes like fall is in the air. I have to be honest and tell you that I am not a huge lover of pumpkin pie spice. Cloves and ginger are my least favorite spices, so I tend to substitute extra cinnamon when I recreate a recipe that calls for pumpkin spice. This cake is a rendition of a cake I found online years ago. I tweaked it and added a delicious maple cream glaze, which definitely takes it over the top. It makes a beautiful gift over the holidays and packs beautifully too!!

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Pumpkin pound cake with maple cream glaze

Makes: One Bundt cake Prep time: 30 minutes Bake time: 45 minutes to an hour


2 and 1/2 cups white sugar

1 cup canola oil

3 medium eggs at room temperature

2 teaspoons fresh baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

15 ounces solid pack pumpkin

1 teaspoon vanila

Maple cream glaze

2 cups powdered sugar sifted

3 tablespoons half and half

3 tablespoons real maple syrup


Preheat oven to 350 degrees.  Grease and flour a bundt pan.  In a large bowl, mix oil, eggs, sugar and vanilla. Add cinnamon, salt, baking soda and stir until combined. Add pumpkin with a spatula and mix well. Add flour and stir until just combined. Do not over mix the batter, as the cake will become tough!  Pour into prepared pan and bake until a toothpick comes out clean, about 45 minutes to an hour depending on the heat of your oven.   For the glaze, mix all ingredients and whisk until very smooth and the right consistency to drizzle over the cake. Set aside. When the cake is cool, turn out onto a baking rack. Place some foil or parchment under the rack to catch the excess glaze.  Using a fork, drizzle the glaze back and forth over the cooled cake. Make sure the cake is very cool before you glaze it or it will run off the cake!

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