Pumpkin Pound Cake with Buttermilk Glaze

Pumpkin Pound Cake with Buttermilk Glaze (Adapted from CL)

For the cake

1 3/4 cups mashed pumpkin
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk

For the glaze

1/3 cup buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preheat oven to 350

To make the cake

Scoop the pumpkin out onto 2 layers of paper towels - cover with 2 additional layers of paper towels and let sit for about 10 minutes. Scoop the mixture into a small bowl.

In a medium bowl, whisk together flours, cinnamon, cardamom, ginger, nutmeg, cloves, baking powder, baking soda and salt.

In a large mixing bowl, beat butter and sugars together until light and fluffy. Beat in eggs, 1 at a time, mixing well after each one. Mix in pumpkin and vanilla. Add dry ingredients and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon the batter into a 10" tube pan coated with nonstick spray. Bake until golden and a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan to cool completely.

To make the glaze

In a small saucepan, combine buttermilk, sugar, butter, cornstarch and baking soda over medium heat. Bring to a boil and cook until thick, stirring constantly, about 1 minute. Remove from the heat and drizzle over the cake.

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