Maple Pumpkin Pound Cake: A Fall Favorite with Wood’s Vermont Maple Syrup
Albert Wood
Why You’ll Love This Recipe
Tips for Success:
- For extra pumpkin flavor, consider adding ½ teaspoon of pumpkin pie spice or a few drops of pumpkin extract to the batter.
- When shaping the cake like a pumpkin, a fluted cake pan will give you that authentic look, but the recipe works perfectly well in any standard cake pans.
Health Benefits of Key Ingredients:
Pumpkin: Pumpkin is packed with vitamins A and C, fiber, and antioxidants that support eye health and boost immunity, making it a nutritious addition to your fall recipes. (source)
This Maple Pumpkin Pound Cake is the perfect way to celebrate the cozy, comforting flavors of fall. Whether you’re making it for a special holiday or simply want to enjoy the tastes of the season, the rich pumpkin cake paired with the sweet maple icing will have everyone reaching for seconds. Try it today and enjoy a slice of autumn!
Maple Pumpkin Pound Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Al Wood
Prep Time
20 minutes
Cook Time
65-70 minutes
Ingredients
Cake — (Double to make a pumpkin!)
- 1½ cups butter, softened
-
2¾ cups Wood’s Vermont Maple Sugar
- 6 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups King Arthur All-purpose Flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin
Icing —
- 10 oz. cream cheese, softened
- 5 tablespoons butter (room temperature)
- 2 ½ cups powdered sugar
-
¼ cup Wood’s Vermont Maple Syrup (or Wood’s Pumpkin Spice Maple Syrup for added pumpkin flavor)
- 1 teaspoon vanilla
- Enough orange food coloring to show the shade of pumpkin color
Directions
Cake —
- Bring all the ingredients to room temperature to achieve a smooth and well-mixed batter.
Preheat the oven to 350° F. Grease and flour two fluted cake pans.
In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Creaming butter and sugar thoroughly incorporates air into the batter, helping create a light and tender texture for the pumpkin pound cake.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, cinnamon, baking powder, salt, ginger and cloves. Gradually add the dry ingredients to the creamed mixture, alternating with the pumpkin. Gently mix until just combined. Take care not to overmix the batter after adding the dry ingredients.
Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool both cake loaves in their respective pans for 10 minutes, then remove them to wire racks to cool completely. Editor’s Tip: At the 65-minute mark, start checking the loaves for doneness to avoid overbaking and a dry cake.
Icing —
First, beat the cream cheese and the butter until a smooth consistency.
Add the powdered sugar, Wood’s Maple Syrup, and vanilla and beat with a mixer until smooth.
- Add enough orange food coloring to make the icing pumpkin orange. Mix until blended.
- When the cake is baked and cooled, place one cake layer right side up on your serving cake plate. Frost the top of the cake. Then, make sure the second cake is flat on the top (you may have to slice off a thin layer to make it flat.) Turn that second cake topside down onto the first layer, bottom side up.
- Ice the cake, making it look like a pumpkin. Make a green stem for the top.
Recipe Note
To further intensify the pumpkin flavor, add ½ teaspoon of pumpkin pie spice to your dry cake ingredients. Alternatively, you can add a few drops of pumpkin extract to the batter and/or substitute traditional maple syrup for Wood's Pumpkin Spice Maple Syrup for an extra boost of fall flavor.