Pumpkin Pound Cake with Maple-Walnut Glaze

      
                  They say if you repeat the phrase "Pumpkin Spiced Latte" three times, a white girl wearing yoga pants and Ugg boots will appear and tell you her favorite things about Fall. Well, consider myself summoned, and consider this pumpkin cake to be at the top of my list. Moist cake, crunchy walnuts, and a subtle maple flavor taste "lying-on-a-pile-of-clothing-fresh-from-the-dryer" good. Since it's almost Thanksgiving, you're probably looking for something easy and delicious to take to the family gathering. Leave the store-bought pumpkin pie at home, and don't even think about making any of those stupid turkey-shaped desserts using Keebler cookies and Reese's cups. I promise this cake will even keep the mouths of the drunk and senile preoccupied so that no one can argue over what street Uncle Rob lived on in the 70's. So before Christmas prematurely ejaculates all over the place, take some time to revel in the crispness of Fall and the beauty of the changing leaves. That is unless you live somewhere that still has 80 degree weather. In that case, you can just go fucf83dsdk yourself. Sorry, I can't type while wearing mittens...

"Pumpkin Pound Cake with Maple-Nut Glaze"

Ingredients:  

Cake:

• 3 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 1/4 tsp. allspice or cloves
• 2 sticks butter
• 1 cup sugar
• 3/4 cup light brown sugar
• 5 large eggs
• 15 oz. canned pumpkin
• 1 1/2 tsp. vanilla

Maple-Nut Glaze:

• 4 Tbls. unsalted butter
• 3 Tbls. maple syrup 
• 3 Tbls. heavy cream
• 1/2 cup powdered sugar
• 3 Tbls. pecans or walnuts (chopped or not)

Directions: 

1. Preheat oven to 325 and grease/flour a Bundt pan
2. Combine flour, baking powder, baking soda, salt, and spices. Set aside. 
3. With electric mixer, cream butter and sugars until fluffy
4. Beat in eggs one at a time, then pumpkin and vanilla
5. Add dry mixture to wet mixture, slowly until all combined
6. Spoon into cake pan and bake for 55-60 minutes
7. Cool in pan on rack for 15 minutes. Once cooled invert pan and allow cake to fully cool on racks
8. For maple glaze: In small sauce pan, heat maple syrup, butter, and cream until at a boil. Continue boiling for 1 minute. Remove from heat and stir in powdered sugar. Let cool 15 minutes, or until slightly stiff, and stir in nuts. Spoon on cooled cake. 

               Don't be surprised if you are tempted to bottle the smell in your kitchen and pass it out on the streets. Someone get Yankee Candle on the phone because this is the biggest hit since Sweet Pea. But don't just take my word, bake it for yourself! This recipe comes from About.com, which is surprising since I usually use that website to figure out how to change a light bulb or spy on a significant other. Hurry up and put this baby in the oven (At what age do I have to stop using this phrase?) and go curl up and watch TLC with your cats. Honestly though, did you have bigger plans for this Saturday night? Well...the McRib is back. Also, if I don't write to you all before Thanksgiving approaches, have a wonderful holiday and may neither your turkey nor you be dry!

             

                               Number of Pinterest recipes completed: 19
                               I declare this recipe a: breakfast alternative. I mean it has maple syrup in it.