Pumpkin Pound Cake with Buttermilk Glaze

  • cherryhill19 Posted: 11/20/09
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    I have made this many times for family parties. I always get rave reviews. Just take your time with draining the pumpkin, and make sure your oven temp is correct. I've been asked for the recipe many times. I send the leftovers (not much) with my sister every year.

  • Luv2cook Posted: 10/18/10
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    I found the flavor of the cake to be very good. I know this is called a pound cake but I did not expect it to be as dense as it was although I really didnt mind. I found the glaze to be ok. I added food coloring to make it orange. I had to bake in a bundt pan and it was very pretty. I may try cake flour next time I make it or even baking it in small bread pans. I think cutting it into thinner pieces would be better than a "cake" slice due to the density. I pared it with vanilla ice cream and enjoyed it.

  • TanyaAlisa Posted: 11/17/08
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    Good. Suggestion: wait until the glaze cools before spooning over the top of the cake, otherwise it jsut soaks in.

  • SMcKinley Posted: 11/05/08
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    This is one of the few Cooking Light recipes I have ever found to be disappointing. Even after carefully following the directions for draining the pumpkin, the cake was far too heavy and dense. The flavor was good and the glaze was excellent.

  • bobbo605 Posted: 10/17/10
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    My kids loved this. My husband says it deserves at least 4 stars, and he's not a big dessert fan. I could taste that funky undertone of too much baking powder, so I might decrease it by a scant 1/4 tsp next time. And the glaze, well, it left something to be desired. I might just do a powdered sugar dusting or, at best, a powdered sugar glaze. The glaze in the recipe wasn't sweet at all. I did add a hefty sprinkling of pumpkin pie spice to help the glaze out, but it almost seems more for looks than flavor. But that's easily corrected. All in all, a good cake that can be taken to potlucks. Next time I'm up for bringing food for Friday breakfast, I'll bring this!

  • Twinkermom Posted: 10/28/09
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    This cake was so easy to make, and it was delicious. I will definitely make it again.

  • apresley Posted: 11/09/08
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    After reading the reviews and trying this recipe myself, I came to realize that sometimes not all recipes make it a point that there is a science to cooking. As with pound cakes, any and all of them, there is a certain way of making them. The butter must absolutely be creamed until lightened. While the mixer is still running, add sugar in a steady stream; mix on medium for about 5-7 minutes. This breaks the sugar down. Add eggs one at a time. Use cake flour. Your cake should be light. Oh, add 3 tsp. pumpkin pie spice. Pecans are nice too. Yum! :)

  • HollyinAL Posted: 11/17/10
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    I just made this cake tonight and was very disappointed. The cake was moist, but it did not have any flavor at all.

  • Rebecca1001 Posted: 11/28/08
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    I was really worried about the results of this cake after putting on my buttermilk glaze... deep thoughts of wishing I had replaced it with a nice lemon glaze. But it turned out great! I added a few pecans to the mix. This is an excellent cake to be served with holiday or Sunday breakfasts. It's almost like a muffin. Served warm or cold, plain or with butter or cream cheese. It will be a great standard at holiday time. (I will probably try fixing it next time with a nice lemon glaze.)

  • JanetMcD Posted: 02/20/09
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    I love this recipe. Double the glaze, however, if you want the kids to dig in. I find that it gets better as it "ages".

  • chicagomelissa Posted: 11/04/10
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    This got lots of rave reviews. I will make this again, probably increasing the spice mix to 2 tsp. I LOVE the flavor of the glaze, though I had some consistency problems. I added a few drops of vanilla and a couple more teaspoons of buttermilk but never got it to the point that I could drizzle it - it just glopped off the spoon. I ended up spreading it over the top of the cake. Not as pretty, but still tasty! A great cake.

  • chefmaggie Posted: 04/13/10
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    My daughter-in-law made this for me for my birthday. It was delicious. Everyone thouroughly enjoyed this moist cake,

  • kathyb2088 Posted: 10/08/09
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    This was a big disappointment. Relatively bland. I added raisins and toasted pecans but they failed to make the recipe any more interesting.

  • wasoccermom Posted: 10/23/09
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    I agree with other reviewers that the cake was a little bland and doubling the pumpkin pie spice would help. I used a bundt pan and reduced the cooking time by 5 minutes. Overall a good and easy recipe... just needs a little more flavor.

  • Arianamarie Posted: 10/13/10
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    Yummy! It's a pound cake, it's supposed to be dense. Love the subtle spicing, but you can add more if you need to. Try toasting it and top with cinnamon ice cream.

  • dawn901 Posted: 11/14/10
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    i made this a few years ago & was thrilled to find it again...absolutely fantastic!! i plan to make this recipe again for thanksgiving this year!! :D

  • 3sismom Posted: 10/03/09
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    I'm rating this recipe without having completed the glaze...my daughter from college came for a visit last night so I wanted to make something special for when she got home. She showed up just as the cake came out of the oven but before I could make the glaze. Starving, she opted for a slice of cake before even eating dinner. She loved it so much she begged me not to add the glaze! Moist, flavorful, and major comfort food. I checked the cake this morning, and she had managed to eat a quarter of the cake last night! I don't have the pan suggested, so I used a bundt cake pan. I checked the cake about 13 minutes early, and it appeared to be done...which it was. It must have been the different pan. Regarding the technique, while mixing the cake I was busy talking with another daughter and blew right through the step where the flour mixture is to be made in another bowl. Following the advice of my 16-year-old, I just threw it all in, one ingredient at a time. No

  • suwhite24 Posted: 10/13/09
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    This recipe was very tasty and easy to make. My only suggestion would be to double the pumpkin pie spice to give it a little more flavor.

  • Terrylady1 Posted: 04/26/10
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    I just made this cake yesterday, and I have to admit I was slighty dissapointed in the results. After reading the reviews I did double the pumpkin pie seasonings as well as add a tbsp of ginger. However, I still found that it was blan. As far as the frosting.. I felt the same way, so I blended some cream cheese and powder sugar and added pumpkin pie spice and more ginger. Turned out better but I don't know if I would make it again.

  • bookldy209 Posted: 10/15/10
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    Brought to a community meeting and it was a big hit; could've easily brought two! A big, moist, dense cake that's perfect for fall, can be made a day ahead and sets up well, something I especially value with a busy life. Just fine by itself but extra special with some really good ice cream or a dollop of whipping cream and a dash of cinnamon!

  • sammie1972 Posted: 10/16/11
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    This cake was a hit last night with my neighborhood. But I agree the flavor profile needs some help. Next time I will up the spice mix to 2 tsps and add some toasted pecans. As far as the glaze goes, it was gloppy. Next time I will decrease the amont of cornstarch and decrese the amount of baking soda by half. I may try this as a layer cake too with cream cheese icicng.

  • horton1967 Posted: 10/17/11
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    Cake turned out really good, but don't use pumpkin pie spice. I would use the ingredients that make the spice up. Also there are many complaints that the glaze was too thick, cut back on the the cornstarch. I only used about 1 1/4 tsp. and put a splash of vanilla in it. Turned out really good.

  • vannoon Posted: 10/30/11
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    This was a huge disappointment. Bland, not spicy at all. Compared it to another recipe I have for pumpkin cake which called for 10 tsp. of spices for 3 Cups of flour. This recipe has 1.5 tsp of pumpkin spice for 3 cups of flour. No wonder. Even my husband, who eats everything,didn't like it and we threw it away. Glaze was not that special either.

  • Jacqualin Posted: 02/18/13
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    Cake was good and moist. The glaze, however, was starchy. I would cut out or eliminate the cornstarch

  • ileneseidel Posted: 11/23/12
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    Excellent recipe have made many times.

  • AnnePhipps Posted: 10/27/12
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    I added another egg, and doubled the pumpkin pie spice. The glaze is delicious and I will use it on a plain pound cake, also. This is a perfect fall dessert.

  • rhoover Posted: 10/31/12
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    I made this cake for my mah jongg group and it was a big hit! Everyone took home a piece for their husbands. I was glad I had read the reviews. I doubled the spices and I made a cream cheese glaze with buttermilk and it was perfect!

  • Momcookshealthy Posted: 10/22/12
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    After looking at this recipe and photo for weeks, I took the time to make this cake. I was very disappointed in it. It had very little flavor - the spices were lost and the glaze tasted like glue. Will not make again.

  • cschneider316 Posted: 11/07/12
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    I made one for family and one for work and everyone LOVED it! I mostly followed the recipe, except for straining the pumpkin, and it came out wonderful with great pumpkin flavor. It's true that you should let the glaze cool slightly or it looks see-thru on the cake. This cake is easy and delicious and people will think you're an amazing baker...JUST MAKE IT!! lol

  • jori26 Posted: 11/04/12
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    4 stars (maybe 5) as adjusted based on others' suggestions: doubled the amount of pumpkin pie spice, used splenda in place of the white sugar, cut back on baking powder by 1/4 tsp. Glaze was pretty gloppy, but tasted great after I stirred in ~1 tsp vanilla extract and a dash or so of pumpkin pie spice. To gild the lily, I made the pepita crunch from the recipe below and crumbled that onto the glazed cake. Really delicious and quite pretty. http://mimikatzchen.blogspot.com/2009/01/orange-cream-cheese-muffins-with-pepita.html

  • karynbowman Posted: 10/22/13
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    This is good, kind of a mix between pound cake and pumpkin bread. fast an easy. baked beautifully. followed recipe as written except made my own pumpkin spice.

  • JulesLMiller Posted: 10/18/13
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    This is good -I added candied pumpkin seeds to the top -Just use the residue in the glaze pot to toss some seeds in - toast in toaster oven -sprinkle on top of glazed cake.

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