Pumpkin Spice Pound Cake

A yummy twist on a classic cake. All the butteriness that you love about a pound cake and add pumpkin, spice and everything nice.

Who else is as excited that it is October and Halloween is now only days away, 29 days when this post goes up?

Like I said in previous post, I love pumpkin spice anything. I've already made Pumpkin Spice Extract, Pumpkin Spice Syrup and Slow Cooker Pumpkin Butter, which I used for this recipe (click on the name for link to the recipe). I already have so many ideas for more recipes for the next two months.

For me, this might be the best cake for the season of pumpkin spice. It's light, spongy but dense.

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Pumpkin Spice Pound Cake

Tools

Angel Food/ Tube Pan
Wired Rack

Time

Prep: 15 minutes
Cooking: 1 hour 30 minutes

Ingredients

4 cups Unbleached All Purpose Flour plus a little for dusting pan
1 pound (4 sticks) Unsalted Butter, softened plus a little for greasing pan
2 1/2 cups Unrefined Sugar
1 1/2 cups Pumpkin Butter or Pumpkin Puree 
6 eggs, room temperature 
1 teaspoon Sea Salt
1 Tablespoon Vanilla Extract, I used Homemade
2 Tablespoon Pumpkin Spice Extract, can use ground Pumpkin Spice
3/4 cup Milk

1.) Butter and grease Angel Food/Tube Pan. Preheat oven to 300 degrees.

2.) In a large bowl, cream together butter and sugar for 5 minutes or until light and fluffy.

3.) Add pumpkin butter or puree to the butter sugar mixtures. Add vanilla extract, pumpkin spice, and sea salt.

4.) One at a time, add room temperature eggs to mixture.

5.) Slow add one cup of flour and a little milk until well mixed. Starting with flour and ending with milk. Turn hand mixer on high for 2 to 3 minutes.

6.) Add cake batter to pan and smooth out on top until even. Bake cake for 1 hour 20 to 1 hour 30 minutes or until toothpick comes out clean. Rotate the pan even so often.

7.) Remove cake from oven and place on a wired rack, let it cool in the pan for 15 minutes. Carefully remove from pan and let it cool on wired rack until completely cool.

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