Tonight on the menu - Pumpkin pound cake with buttermilk glaze

When I first thought of making this for our guests, I was going to serve it for breakfast with some fruit or yogurt.  I made it last Saturday morning and served it to a group of 7.  It was a big hit.



After making it and serving it I have decided that it would work equally well for a dessert.

You will need:

Cooking spray
1 tablespoon all purpose flour
1 (15 oz) can pumpkin
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter (softened)
4 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoon cornstarch
1/8 teaspoon baking soda

Preheat oven to 350.  Lightly coat a 10 inch tube pan (I used a bundt pan) with cooking spray and 1 tablespoon flour. I use Pam baking spray and skipped the flour.  Set the pan aside for later

Next spread pumpkin over 2 layers of paper towels and then cover with 2 more paper towels.  Let it stand for about 10 minutes.  This will drain extra liquid off the pumpkin.  I was surprise how much I got out of the pumpkin.  In a mixing bowl add 3/4 cup granulated sugar and 1/2 cup butter.  Beat on medium speed for 3 minutes or until well mixed. Add eggs 1 at a time and mix well after each egg.  Now beat in the pumpkin and vanilla.  In a separate bowl combine 3 cups flour, pumpkin pie spice, baking soda, baking powder and salt.  Now add the flour mixture you just made, alternating with 3/4 cup buttermilk, into the pumpkin mixture.

Spoon the batter into prepared pan.  Bake at 350 for 55 minutes or until a toothpick inserted into the center comes out clean.  Place the pan on a wire rack and cool for at least a half hour.  If its too warm the cake may fall apart when you try to remove it.


For the glaze, combine 1/3 cup buttermilk and the remaining ingredients in small sauce pan over medium heat.  Bring it to an "almost" boil (I boiled it and the buttermilk curdled so I had to start over).  Cook 1 minute or until thick.  I found the glaze did not really thicken, but it was still good.