Bourbon-Glazed Pumpkin Poundcake

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Pumpkin Ginger poundcake with Bourbon-Grand Marnier Glaze

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


12 TBS unsalted butter at room temp.
2 1/2 cup cake or all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 tsp. ground cloves
3 eggs at room temp
1 cup granulated white sugar
1 cup packed light brown sugar
15 oz (1 3/4 cup) solid pack pumpkin puree
1/3 cup crystallized ginger
1/3 cup cinnamon chips
1/3 toasted chopped pecans

1/3 cup granulated sugar
1/3 cup bourbon
1/6 cup Grand Marnier


1. Set oven to 350 degrees F
2. Lightly butter and flour bundt pan
3. Beat butter until creamy
4. Add granulated and brown sugars and beat until light in color
5. Beat in eggs one at a time
6. Beat in the pumpkin
6. Sift together remaining dry ingredients (excluding cinnamon chips, pecans and crystallized ginger)
6. Add the flour mixture in three parts mxing in thouroughly after each addition
7. Stir in ginger, cinnamon chips and pecans
8. Spoon into bundt pan and smooth the top
9. Cook for about 1 hour until cake tester comes out clean
10. Cool for 10 minutes in pan
11. Invert pan on rack, unmold the cake.
12. Combine sugar, bourbon and Grand Marnier in a sauce pan and cook over med-low heat until sugar is completely disolved.
13. Brush the glaze over the entire cake while still warm.
14. Let cake cool competely


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