Our tradition is to open stockings and then have a little "birthday" cake in honor of Jesus. While it is a nice reminder in the midst of Christmas morning, it's also my way to sneak some food into the kids before we have a big late breakfast. Hypoglycemia on Christmas morning leads to nothing but tears and frustration for both children and adults. My solution has been a cake of sorts. Usually a banana bread full of nuts or maybe a pumpkin bread. This year my husband found a recipe for pumpkin pound cake that he really wanted me to make. It's Christmas and who am I to say no to such a simple request.
The result was the most fabulous pound cake that I have ever made or tasted! I mean it is really good...really, really good! The crust is spectacular!
I used the glaze but it really wasn't necessary and when I make it again, I don't plan on using it.
I was out of heavy cream so I used egg nog. It's such a small amount that I'm sure it made little to no difference.
PUMPKIN POUND CAKE
from chowhound.com posted by Mel
cream together
3 c extra fine sugar (oh please, just use plain sugar as I did)
3/4 c unsalted butter, room temp
3 c extra fine sugar (oh please, just use plain sugar as I did)
3/4 c unsalted butter, room temp
then add one at a time
2 eggs
4 egg yolks
2 eggs
4 egg yolks
set that mixture aside.
whisk together the dry ingredients
2 3/4 c sifted AP flour
1/4 turbinado sugar (also known as "Sugar in the Raw")
1 T baking powder
1 3/4 t ground cloves
1/2 t table salt
1/8 t ground allspice
2 3/4 c sifted AP flour
1/4 turbinado sugar (also known as "Sugar in the Raw")
1 T baking powder
1 3/4 t ground cloves
1/2 t table salt
1/8 t ground allspice
mix together the wet ingredients
1 15oz can pumpkin
5 T heavey cream (this is where I substituted egg nog)
1 T honey
1 T vanilla extract
(can also add in 1 T dark rum but I did not)
1 15oz can pumpkin
5 T heavey cream (this is where I substituted egg nog)
1 T honey
1 T vanilla extract
(can also add in 1 T dark rum but I did not)
preheat oven to 350
once the sugar and butter have creamed together, for about 5 mins, add the eggs and yolks one at a time.
Alternate adding the wet and dry ingredients to the egg/butter/sugar mixture on low speed. Make sure to scrape the botoom of the bowl.
Pour into nonstick flour sprayed bundt pan. The bater will be thick, just even it out on top. Bake for about 55 to 60 mins. Insert skewer till it comes out nearly clean. Let rest 5 miutes in pan. Turn out onto serving tray. Cool to room temp.
Glaze: I just made a simple glaze of powder sugar, vanilla extract, cinnamon and water. I then drizzled/poured it over the top once it had cooled quite a bit.
