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!

Don’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest!

Thanks for stopping by today!  Leave me a comment below so I know you were here!

♥erin

Pumpkin Pound Cake

 

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Prep time

15 mins

 

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

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees (F).
2. Coat a bundt pan generously with cooking spray, and set aside.
3. In a medium sized bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Set aside. I
4. In a large bowl, whisk together sugar, oil, eggs and pumpkin.
5. Add the dry ingredients to the wet ingredients, and fold together with a large plastic spatula.
6. Pour batter into prepared pan, and bake for 60 minutes or until a cake-tester comes out clean.
7. Allow to cool in pan, then flip on to a serving platter.
8. 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.
9. Drizzle over cooled cake, and enjoy!

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