This moist pound cake has a subtle pumpkin flavor and incredible texture. The cream cheese glaze adds just the right amount of sweetness and tang.
2 cups (4 sticks) butter, room temp.
1 (8 oz) package cream cheese, room temp.
1 teaspoon salt
1 tablespoon vanilla extract
1 tbsp pumpkin spice
4 cups sugar
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
1 cup canned pumpkin
Preheat oven to 300°F. (275°F. convection). Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add cream cheese, pumpkin spice, ½ cup flour, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. Add 1 egg and beat in. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Add pumpkin, then beat in the remaining 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ to 2 ¾ hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Cream Cheese Glaze
1/2 block of cream cheese (4 oz)
2 cups powdered sugar
1-3 tbsp water
With an electric mixer, beat cream cheese, powdered sugar and 1 tbsp water together. Add more water a spoonful at a time until you reach your desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.
