Damascus Pumpkin Spice Pound Cake

Damascus’ Pumpkin Spice Pound Cake

 

FOR THE CAKE:

1 ½ cups all-purpose flour

1 ½ tsp. baking powder

½ tsp. salt

2 ¼ tsp. ground cinnamon

¾ tsp. ground ginger

¼ tsp. freshly grated nutmeg

¼ tsp. ground cloves

¾ cup pumpkin puree

2 Tbs. heavy cream

1 ½ tsp. vanilla extract

8 Tbs. unsalted butter

1 ½ sugar

2 eggs, lightly beaten

 

FOR THE GLAZE:

½ cup sugar

½ tsp. ground cinnamon

½ cup water

½ tsp. fresh lemon juice

 

 

Have all the ingredients at room temperature. Position rack in the lower third of an oven and preheat to 350 degrees F. Grease and flour the loaf pan; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until cream and smooth, about a minute. Add the sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the pumpkin mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Pour the batter into the prepared pan, spreading evenly. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the sugar, cinnamon, water and lemon juice and bring just to a simmer, about 2 minutes. Remove from the heat.

Tap the loaf pan gently on a work surface to loosen the cake. Set the rack over the pan, invert the pan onto the rack and lift off the pan. Place the rack over a sheet of wax paper. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.

Serves 8 to 10.

Inside a seed, there is a miracle…

You must search for the perfect spot to plant your seed, and then you can’t forget about it. Care for it every day without fail. You can’t be hasty. You can’t be careless. Once you plant your seed, it will have to make the most of your choices. Seeds need warmth, light and water to survive. They grow best in soil that has something to give, but not so rich that the seed doesn’t have to work at making something of itself. When the first little sprout appears, it will demand your protection. It will scare you to death, how easy it can be squashed. But when everything seems to work against you, when the world tries to kill your vine and the hungry things come, remember a good fight makes the strongest fruit. Watch over what you’ve planted. Treasure it and it will grow. And most important of all, don’t be afraid to cut deep and cut loose when things

ripen.. Don’t be a girl who lets her gifts rot on a tough old vine…

October 13, 2013 - 2:15 pm

Sunday Dinner: Damascus Spice Pound Cake | Connie A Thompson - [...] honor of Damascus, October and pumpkins, I’m making Damascus Spice Pound Cake for Sunday dinner. My house smelled so good as it baked. I promise your family will thank you, and [...]

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