This dense but moist pound cake packs a lot of pumpkin flavor in to each bite. Topped with a creamy glaze, this is the perfect easy, no-fail fall treat. Enjoy! Recipe Source: Whipperberry via One Sweet Appetite
Serves: 12-16 servings
2 and ½ cups sugar
1 cup canola oil
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!
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/10/pumpkin-pound-cake.html/