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