Saturday, October 6, 2012

Spooktacular Pumpkin Pie Poundcake

Pound cakes have been around a long time.  They are often a staple in the Southern region of the United States at picnics and potlucks where sour cream may be an added ingredient; in Great Britain, they're called Sponge cakes or Madeira Cake and consist of castor sugar, butter, self-rising flour and eggs in equal parts; and in France, they're known as "quatre-quarts" which means, four quarters and uses the same quantity of ingredients, but usually no fruits added; and in Germany, "Eischwerkuchen" (Ei=egg and schwer=heavy) and it means all the proportions of the other ingredients weigh as much as the eggs together!

My mother made lots of pound cakes--traditional vanilla, chocolate, lemon, and black walnut, but I never remember her baking one with pumpkin.  I love pumpkin in the fall and this one has a particular dense consistency that reminded me instantly of pie instead of cake--hence the name!

Spooktacular Pumpkin Pie Poundcake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1-8oz cream cheese, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups firmly packed light brown sugar
1 1/4 cups pumpkin puree'
5 large eggs
1 T pumpkin pie spice
3/4 tsp. Kosher salt
3 cups King Arthur all-purpose flour
1/2 cups chopped nuts (I used pistachios, but walnuts, or pecans would be great)
Don't preheat the oven! 
Spray a 12-cup Bundt cake pan with a baking spray and set aside.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese thoroughly.  Scrape down the sides of the bowl and paddle.  Add the sugars and beat again on medium speed.  Add the eggs, one at a time, beating well after each addition until fluffy.  Add the canned pumpkin puree' and mix to combine.  (The batter may take on a "curdled" look...don't panic!)

Add the flour, salt, and nuts (if using) and mix just until it's all combined, scraping down the sides of the bowl and mixing once more.
Spoon batter into the prepared Bundt pan.  

Place the cake in a cold oven, then, turn the temperature to 325F-degrees Convection baking (if you have convection or just Bake).  Set the timer for 90 minutes.  Putting the cake in an oven that wasn't preheated is new for me.  I experimented with making popovers last night by putting the pan in a cold oven and they turned out perfect...so what the heck, I thought, let's see how a pound cake does!!
What do you think?  I maybe on to something here, as long as I gauge my oven temperature to this method:-D

Glaze:
1 cup confectioners' sugar
1 1/2 T Karo light syrup
2-3 T very hot water
1/2 tsp. Orange Juice Powder

I love the combination of orange and pumpkin and decided to try a little of this new product I found at King Arthur catalogue.  If you don't have it, you can use about 1/4 to 1/2 tsp. orange extract--just don't make it too over powering.
It's actually been a pretty warm day here and we're heading towards setting a record for no rain fall--Yes, this is the Pacific Northwest:-)  I know my mom would have loved this and of course, Kelly may have asked for this as a change up to her usual birthday Pumpkin Pie. Enjoy!

 

14 comments:

  1. Oh my, Susan. That looks luscious. Just luscious. I made pumpkin breads with walnuts and they were good, too.

    Take care and have a great Sunday. Thanks for all your visits. Susan

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    Replies
    1. I had leftover pistachios (from the pumpkin blondies) but I think walnuts would have been great in this pound cake. I bet your house just smelled amazing with your bread baking; there's nothing better than a slice in the morning...afternoon tea...heck, anytime!!

      Thank you for visiting too, XOXO

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  2. I am too a huge fan of pumpkins. This is one perfect pound cake, Susan.

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    Replies
    1. Kelly was a huge fan too, so much so, I thought she'd turn into one, one day:-D

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  3. Yummy!!! I love pound cake and this looks delicious. Wish I had a piece right now :)
    Hugs,
    Donna

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    Replies
    1. Pound cakes are my hubby's favorite and the choice dessert I make when I have to travel. It lasts a long time and I know he can have a little dessert while I'm gone and not miss my baking too much:-D

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  4. This sounds like a delicious pound cake recipe! YUM!

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    1. I really like the way a cold oven produced such a great "crust" and soft, dense cake inside. Simple pound cakes are a staple in our home. XOXO

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  5. I like pound cake but not my husband so I would have to eat the whole thing myself! but this does sound good and I've never heard of using a cold oven but if it works then great.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    Replies
    1. Remember, Sue, anything can be placed in the freezer when wrapped properly. You don't have to eat the whole thing yourself! Or, take it to a stamping day with friends and share memories when we all were together and our kids were still with us, XOXO

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  6. Ya know, I am NOT a pumpkin pie fan, but this is very tempting, and I have lots of homegrown pumpkins curing in my garage! :)

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    1. If they're sugar pumpkins, oh, the recipes they'll make!! I have a pie using fresh pumpkin on my blog from last year in October you should check out. XOXO

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  7. Thank you for what sounds like a delicious pound cake. I love pumpkin and just finished a brunch where I made pumpkin waffles (yummm). I like to add orange juice/orange zest in many fall baking recipies, but fresh oranges seem incredibly expensive this year and I don't always have them on hand. I am very interested in the powered OJ you used. I will look it up on the King Aurthur site, but what did you think of the product? Does it give a more natural flavor than extract?
    I am also enjoying a beautiful Pacific NW day down here in Portland where the trees are barely beginning to change color. Seems like the whole Summer is running a month behind and months without any rain is very unusual. Well, maybe if we start baking like it's Fall the weather will follow suite.

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    Replies
    1. Hi Ellen, I agree our fall seems behind, especially in color, but it doesn't stop me from baking likes it's fall! I loved the flavor of the Orange Juice Flavor--it didn't have the bitter taste that extract has. I bought all their flavors; lemon,orange, and pineapple and have been pleased. Pumpkin waffles sound wonderful and I'll probably be doing some this week for hubby. I love having a neighbor--Portland is one of our favorite cities that we get to often. XOXO

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