Friday, October 12, 2012

Pumpkin Pound Cake with Buttermilk Glaze

The Hub took this pumpkin pound cake, from the December 2006 issue of Cooking Light, to a social function at work. Everyone like it and he brought home a piece for me to taste and I could understand why.
You drain the pumpkin to help keep the cake's texture light, but it is still a pound cake, although not a traditional one. According to Wikipedia a pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake.
Pound cakes are generally baked in either a loaf pan or a bundt mold, and served either dusted with powdered sugar, or lightly glazed, or completely unfrosted, but only rarely with an overall coat of frosting. This cake has a thick cooked glaze made with buttermilk and regular sugar.

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