Pumpkin Pound Cake

This rich Pumpkin Pound Cake is a showstopping dessert that blends the warmth of autumn spices with the brightness of citrus. The batter, loaded with canned pumpkin and warm spices like nutmeg and cinnamon, bakes into a dense, moist crumb that holds up beautifully to slicing. Its not your typical light sponge; its a substantial, buttery cake that feels indulgent and comforting. Topped with a tangy orange whipped cream and chopped nuts, it offers a perfect balance of sweet, savory, and textural contrasts. Ideal for holiday gatherings, potlucks, or as a special treat with afternoon tea, this cake brings a festive, home-style elegance to any table.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 4562.5

Dietary: Vegetarian

Description

This rich Pumpkin Pound Cake is a showstopping dessert that blends the warmth of autumn spices with the brightness of citrus. The batter, loaded with canned pumpkin and warm spices like nutmeg and cinnamon, bakes into a dense, moist crumb that holds up beautifully to slicing. Its not your typical light sponge; its a substantial, buttery cake that feels indulgent and comforting. Topped with a tangy orange whipped cream and chopped nuts, it offers a perfect balance of sweet, savory, and textural contrasts. Ideal for holiday gatherings, potlucks, or as a special treat with afternoon tea, this cake brings a festive, home-style elegance to any table.

Ingredients

2 cup BUTTER, MELTED
5 cup CANNED PUMPKIN
4 cup SUGAR
8 ea EGGS, ROOM TEMP
6 cup FLOUR
1/2 teaspoon Salt
4 teaspoon Baking soda
1 teaspoon Freshly grated nutmeg
2 teaspoon Cinnamon
2 teaspoon Vanilla
3 cup Heavy whipping vream
3/4 cup Orange juice
2 tablespoon Powdered sugar
1 cup Walnuts or pecans, chopped

Directions

1
Preheat the oven to 350F (175C) and grease and flour two bundt or tube pans.
2
In a large bowl, combine the melted butter, sugar, and canned pumpkin, mixing until smooth.
3
Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
4
In a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon.
5
Gradually add the dry ingredients to the wet mixture, beating just until combined.
6
Stir in the vanilla extract until evenly distributed.
7
Divide the batter evenly between the prepared pans.
8
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9
Let the cakes cool in the pans for 25-30 minutes before removing to wire racks to cool completely.
10
While the cakes cool, whip the heavy cream until stiff peaks form.
11
Fold in the orange juice and powdered sugar to create the orange whipped cream topping.
12
Serve slices of cake topped with a dollop of orange cream and a sprinkle of chopped nuts.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 4562.5kcal

% Daily Value *
Total Fat 227.4g350%
Saturated Fat 111.9g560%
Cholesterol 1202.0mg401%
Sodium 3488.4mg146%
Total Carbohydrate 564.8g189%
Dietary Fiber 17.7g71%
Sugars 269.2g
Protein 79.8g160%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin cake, fall dessert, spiced cake, orange cream, holiday baking, moist cake, nutmeg, cinnamon, whipped cream, pecans, walnuts, thanksgiving dessert, christmas cake, rich dessert, comfort food, baking soda, vanilla, heavy cream, powdered sugar, orange juice

Read it online: https://www.chefs-mate.com/recipe/pumpkin-pound-cake/