Ok, sooooo…especially after that last comment regarding chocolatey you know whats, I must confess…my cousins and I have this joke…this dirty, filthy, absolutely horrifying, naughty, naughty, naughty family joke about pound cake….
And it is absolutely horrible yet completely hysterical yet incredibly immature but we love it yet it’s a secret so I can’t tell y’all about it because I just can’t…but I’m just DY-ING inside, laughing uncontrollably with myself as I type these awful innuendos about chocolatey buttery things-that-shall-not-be-named (again) and moist pound cake (eek!), and I just can’t help myself.
But I’m a lady…a classy lady…so I will not speak another word about it.
Bless my heart 😉
No, but really…I can’t tell you how many times I have been thrilled to see a giant pound cake cake in my midst, just to have a slice and take a bite into it a dense, dry, lump of flour cake that was saturated in almond extract.
*VOM* to the *IT*
In my opinion, there is absolutely nothing worse. A dry pound cake is just plain un-American, and I LOATHE almond extract and would rather jump into a vat of mayonnaise than eat the stuff.
Okay, not really, but I really do hate it.
But this pound cake?
This pound cake doesn’t even come close to even tip toeing around the word dry. Like seriously, it is amazing.
And the drizzling glaze….omg, the glaze…dribble, dribble, dribble, droooooooooooooooooooooool…
This is the most tender and fluffy pound cake you will ever eat!!!
1 1/4 cup whole wheat flour (or all purpose flour)
1 3/4 cup unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 stick unsalted butter (softened)
1 cup white granulated sugar (or start with 1 tbsp stevia for baking and add more for sweetness if needed)
1/2 cup packed brown sugar
1/4 cup apple butter (or applesauce)
1/4 heaping cup pure virgin coconut oil, melted (or oil of choice)
5 Large eggs
1 15 OZ can pumpkin puree (NOT PIE FILLING or roughly 1 7/8 cup homemade pumpkin puree)
1 1/2 teaspoon pure vanilla extract
2 cups Powdered Sugar
3 tablespoons Pure, unfiltered apple cider
1 sprinkle pumpkin pie spice
1/2 cup roasted pumpkin seeds
*WWpt= 3 pts per serving*
*WWpt+= 4 pts per serving*
*NUTRITION FACTS BASED ON 32 SERVINGS*
Preheat oven to 325 degrees (F). Combine flours, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a small bowl and whisk until well blended. Set aside.
In a larger bowl, cream the butter and sugars together until fluffy.
Add the apple butter and coconut oil and beat about a minute more.
Slowly beat in one egg at a time, making sure to mix well after each addition.
Beat in the pumpkin and vanilla and continue mixing until the mixture is well combined. Scrap down the sides and beat about a minute more. NOTE: The pumpkin will make the batter look a bit separated. Don't worry! That's how it is supposed to look!
Slowly add the flour mixture to the pumpkin mixture, about 4-5 heaping tablespoons at a time, being sure to mix in the flour very well after each addition. Continue to add in and mix the flour until it is all incorporated. Scrape down the sides and stir in any flour that stuck to the sides or bottom of the bowl.
Pour the batter into a standard bundt pan (or loaf pans) sprayed with non-stick spray. Smooth and spread the batter until it seems evenly distributed in the pan.
Bake for 55-60 minutes or until a toothpick comes out clean. Allow to cool for 15 min in the pan before trying to transfer.
To remove from the pan, put a clean dish towel or plate over the top, turn upside down, and place on a flat surface. Gently tap the bottom of the pan with on open hand, then slowly lift the pan off the cake. It should just come right off.
For the glaze:
1. If using splenda or stevia, follow this step below first. If using powdered sugar, skip to step 11!
Add splenda and cornstarch to a small food processor or Magic Bullet and blend until the mixture resembles powdered sugar.
Add powdered sugar (or mixture made above) and a sprinkle of pumpkin pie spice to a small bowl. Whisk in the apple cider (start with 1 tbsp if using stevia & add more if needed) and stir, stir, stir, stir, and stir until the glaze is smooth and no lumps remain.
Spoon or drizzle the glaze over the top of the cake and sprinkle with the pumpkin seeds.
Amber Forbes is from Charleston, SC, and is currently battling a craniopharyngioma brain tumor. She holds a BFA in Creative Writing from the University of North Carolina at Wilmington, and her award winning recipes have been featured on the Today Show, Cosmopolitan, SELF, CountryLiving, Buzzfeed, The Huffington Post, Our State magazine, and more. She credits her creativity to her “cuisine gene,” and she aims to develop ministry meals which are quick, healthy, and fun to pull together for friends and family facing trying seasons in life.
Diagnosed with a brain tumor in 2015, God handed me a big ole basket of sour lemons, but I didn’t let it bring me down. Instead, I made a batch of lip smacking lemonade and a southern sweet pound cake to share with family and friends. Pull up a chair and join me on my journey as I make easy party foods, quick weeknight dinners, and comforting ministry meals that feed the souls of others.