So, let me preface this by saying that I miss ya’ll! Life has been insane around here lately, and I haven’t had time to be in the kitchen, or even much time at all to chat with everyone on Facebook, Twitter, Pinterest, Instagram and via e-mail. My work schedule has changed, so getting the family into a new routine has been taking its toll on me this week. Thank you all for asking about me and for all of the notes looking for new recipes! I promise, they’re coming soon and as soon as life settles a bit, I’ll be back to my four or five posts-a-week schedule.
I do most of my baking on Saturday and Sunday, but last weekend I was busy shooting a video for Lemon Sugar (eek!) so I spent every free minute of my day freaking out about that whole fiasco. I can’t wait for you all to see it, and I hope it’s the beginning of lots of fun new videos here on the site.
Because I wasn’t able to bake like I normally would, I chose to whip up this pumpkin pound cake instead. It goes together really, really quickly and while it bakes, it fills your house with an amazingly drool-inducing pumpkin aroma. It’s comforting and warm, which is exactly what I needed when I was stressing about video-making.
I like the simplicity of this pound cake, but if you want to up the fancy-pants factor, you could smother it with the best cream cheese frosting ever, or even some melted chocolate. Also, note that this glaze recipe doesn’t make a ton of glaze, so if you’re a glaze-aficionado, you might want to double it.
This cake is warm, pumpkin-y, full of fall spices and incredibly tender and moist. And again, it’s a super, super easy recipe so really, there’s no excuse not to whip it up right now.
Enjoy, everyone! Wish me luck on the new schedule, I think I need it!
Thanks for stopping by today! Leave me a comment below so I know you were here!
- 2 and ½ cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup powdered/confectioners sugar
- 2-4 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees (F).
- Coat a bundt pan generously with cooking spray, and set aside.
- In a medium sized bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside. I
- In a large bowl, whisk together sugar, oil, eggs and pumpkin.
- Add the dry ingredients to the wet ingredients, and fold together with a large plastic spatula.
- Pour batter into prepared pan, and bake for 60 minutes or until a cake-tester comes out clean.
- Allow to cool in pan, then flip on to a serving platter.
- In a small bowl, stir together confectioners sugar, cream and vanilla. Add more sugar or cream to reach desired consistency, which should be thick but pourable.
- Drizzle over cooled cake, and enjoy!