Description
The pound cake has roots going back to 18th-century Europe and America. Originally, a pound each of butter, sugar, eggs, and flour yielded a massive, dense cake meant to serve big families. Over time, bakers adapted it, adding flavorings like citrus zest, chocolate, or—fitting for autumn—pumpkin.
Ingredients
Scale
- 1½ cups butter, softened
- 2¾ cups granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup canned pumpkin
Walnut Sauce (Optional but divine):
- 1 cup packed brown sugar
- ½ cup heavy whipping cream
- ¼ cup corn syrup
- 2 tbsp butter
- ½ cup chopped walnuts
- ½ tsp vanilla extract
Instructions
- Prep the Oven Preheat to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- Cream the Base Beat butter and sugar until fluffy (about 5–7 minutes). Add eggs one at a time, mixing well. Stir in vanilla.
- Mix Dry Ingredients In a separate bowl, whisk flour, cinnamon, baking powder, salt, ginger, and cloves.
- Combine Add dry ingredients to the creamed mixture alternately with pumpkin. Mix just until combined.
- Bake Divide batter between pans. Bake for 65–70 minutes or until a toothpick comes out clean. Cool 10 minutes in pans, then transfer to wire racks.
- Make the Sauce In a saucepan, combine brown sugar, cream, corn syrup, and butter. Bring to a boil, stirring constantly. Simmer for 5 more minutes. Remove from heat, stir in walnuts and vanilla.
- Serve Drizzle warm walnut sauce over slices or serve on the side.
Notes
For an extra cozy touch, serve slices warm with a dollop of whipped cream or a drizzle of maple glaze. It also pairs beautifully with a cup of chai or spiced latte on a crisp autumn day!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Pumpkin Pound Cake