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Pumpkin Pound Cake With Maple Pecan Glaze

User Rating 4.5 out of 5
8 Reviews
8 out of 8 users would make it again
5 out of 5 5 out of 5
November 04, 2012 By jbunnell5
Great pound cake recipe. I carve jack o lanterns the day before Halloween and make a bunch of puree the day after so I'm always looking for pumpkin recipes. A note on the drizzle: any time a recipe calls for heavy cream or half and half you can substitute your favorite coffee creamer. For example the three tablespoons heavy cream in the drizzle I substituted 3 tablespoons hazelnut coffee creamer.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Pumpkin Pound CakeOctober 25, 2012 By SimplyServers
Love Love Love this cake! I found it easy to make and even easier to eat. I have not made the glaze yet and have eaten 2 pieces this morning :)
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Delicious Gluten Free VersionOctober 25, 2011 By TAGARRETT
I made this using GF flours and it turned out fantastic! I used a sorghum flour mix. To make in bulk, combine 7 and 1/2 cups sorghum flour, 1 and 1/2 cups potato starch and 1 cup tapioca starch (or cornstarch if tapioca unavailable). Stir until well blended, then replace cup for cup in recipes calling for wheat flour. This mix works very well for pound cakes. The flour is the only thing I changed. Texture, superb. It was a little dry, but not terribly so. The glaze definitely helps add some flavor, interest. Overall, very good!
1 of 2 people found this review helpful.
5 out of 5 5 out of 5
Delightful DessertJanuary 12, 2011 By clarkkp
I've made this four times and it's outstanding, as a breakfast or brunch treat, or a dessert. Have not tried the glaze. It's rich enough without it.
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
Great recipe - a few modificationsOctober 12, 2010 By extraordinarilysimple
I made this cake last night, and I must say - it is very good - very moist and flavoraful. I modified the recipe a little - I used half the amount of butter and added the balance of the fat in vegetable shortening. I also added a little orange extract along with the vanilla because orange and pumpkin play so well together. For the frosting/glaze I went another direction altogether, but I did use some of the components of the glaze published with the recipe. I always appreciate a good recipe that allows for the integration of some vegetables into a traditional dessert.
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
Very nice cakeDecember 06, 2007 By KeepLookingUp
It's a moist, not-too-sweet cake...reminds me of gingerbread. The maple glaze is delicious also. I will definitely make this again.
9 of 9 people found this review helpful.
5 out of 5 5 out of 5
Excellent RecipeNovember 11, 2007 By jovah65
Ease of preparation, smooth texture, and good flavor combine to make this recipe a keeper. The maple pecan glaze sets the cake off with added moisture and flavor. I'll be making this cake again soon.
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
OUTSTANDINGOctober 25, 2007 By JERRYDAGATA
EASY TO PUTTOGETHER, AND GOT RAVE REVIEUS FROM GUESTS
5 of 5 people found this review helpful.

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