PUMPKIN POUND CAKE & BUTTERMILK GLAZE

PUMPKIN POUND CAKE & BUTTERMILK GLAZE


INGREDIENTS:
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

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

DIRECTIONS:
Preheat oven to 350 degrees.
To prepare the cake, lightly
coat a 10-inch tube pan with cooking spray; dust with 1
tablespoon flour.
Spread pumpkin over 2 layers of paper
towels; cover with 2 additional layers of paper towels.
Let stand about 10 minutes.
Scrape drained pumpkin into
a bowl. Place 3/4 cup granulated sugar, brown sugar, and
1/2 cup butter in a large bowl; beat with a mixer at medium
speed 3 minutes or until well blended.
Add eggs, 1 at a time,
beating well after each addition.
Beat in pumpkin and vanilla.
Lightly spoon 3 cups flour into dry measuring cups, and level
with a knife.
Combine flour and next 4 ingredients (through
salt) in a bowl, stirring well with a whisk. Add flour mixture
and 3/4 cup buttermilk alternately to sugar mixture, beginning
and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350 degrees for 55
minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes on a wire rack. Remove from pan,
and cool completely on wire rack.

To prepare glaze:
Combine
1/3 cup buttermilk and remaining ingredients in a small
saucepan over medium heat; bring to a boil.
Cook 1 minute or
until thick, stirring constantly; remove from heat.
Drizzle
cake with glaze.

YIELD: 16 Servings