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Pumpkin Spice Pound Cake
#0333

Spice Islands®

Pumpkin Spice Pound Cake

Difficulty

  • Prep Time: 20 minutes
  • Total Time: 1 hour 35 minutes

16 slices

Ingredients

Cake

2-3/4 cups sugar

1-1/2 cups butter, softened (no substitutions)

2 teaspoons Spice Islands® Pure Vanilla Extract

6 eggs

3 cups all-purpose flour

1/2 teaspoon Argo® Baking Powder

1/8 teaspoon salt

1-1/2 teaspoons Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon Spice Islands® Ground Ginger

1/4 teaspoon Spice Islands® Ground Nutmeg

1/4 teaspoon Spice Islands® Ground Cloves

1 cup canned pumpkin

Caramel Pecan Topping

1 cup brown sugar

1/2 cup whipping cream

1/4 cup maple syrup

2 tablespoons butter

Dash salt

Dash Spice Islands® Ground Saigon Cinnamon

1/2 teaspoon Spice Islands® Pure Vanilla Extract

1/2 cup chopped pecans

Instructions

Cake:
Preheat oven to 350°F.  Generously grease and flour a 12 cup fluted tube pan.

Beat sugar and butter in a large bowl with electric mixer until light and fluffy.  Add vanilla; add eggs one at a time, beating well after each.  Combine flour, baking powder, salt and spices; mix well.  Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition.  Pour into prepared pan.

Bake for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan 15 minutes.  Invert onto serving plate.  Cool completely.

Caramel Pecan Topping:

Combine brown sugar, cream, maple syrup, butter and salt in a medium saucepan.  Bring to a boil over medium heat, stirring constantly.  Reduce heat to low, simmer 5 minutes, stirring constantly..

Remove from heat, stir in cinnamon, vanilla and pecans.  Serve warm over cake.  Top with whipped cream, if desired.
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