Pumpkin Pound Cake With Cinnamon Glaze

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter, softened
• 2 cups sugar
• 6 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1 1/4 cups powdered sugar, sifted
• 2 -3 tablespoons heavy whipping cream
• 1/3 cup coarsely chopped walnuts

Recipe

• 1 for cake: heat oven to 325 degrees farenheit. grease 12-cup bundt pan with shortening. sprinkle with flour; tap pan to remove excess flour.
• 2 in medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
• 3 in large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. add eggs two at a time, beating well after each addition. at low speed, beat in pumpkin and 1 tsp vanilla until well-blended. slowly add flour mixture, beating just until incorporated. spoon batter into pan.
• 4 bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. cool on wire rack for 15 minutes. invert cake onto wire rack; cool completely.
• 5 for glaze: in large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. slowly beat in powdered sugar until smooth. beat in cream until mixture reaches desired consistency. pour glaze over cake; arrange nuts in a ring around the top rim of the cake. let stand until glaze is set.