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An autumn showstopper dessert, perfect for any occasion; it will be sure to bring oohs and aahs from everyone who has the pleasure of partaking.
I took this cake to work one night last week and the slices flew off the plate so fast I couldn't believe it. But, I mean really moist, tender, fall-spiced pumpkin cake with a fabulous buttery carmel-y, to die for icing and the crowning touch? A scatter of sweet and salty glazed walnuts, really, what's there not to like? Or love?
I used a tube pan just because I think the presentation is so pretty, but you could definitely use a bundt cake pan. Pecans or even almonds could be substituted for the walnuts.
You could add dried fruit like raisins or currants, a finely diced fresh apple would also be quite delicious. If you're looking for a scrumptious dessert that's easy to put together and sure to impress, look no further. If you're anything like me this Pumpkin Buttermilk Pound Cake will be calling your name!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup buttermilk
- 3 tablespoons bourbon cognac or rum*
- 1-½ teaspoon pure vanilla extract
- ½ cup butter, softened
- ½ cup vegetable oil
- 2-½ cups packed dark brown sugar
- 4 large eggs at room temperature
- 1 15- oz. can pure pumpkin purée 2 cups
- 1 cup brown sugar
- ½ cup butter
- 5 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- a pinch salt
- ½ cup Rosemary-Roasted Honey Walnuts These are optional. You can also make them without the rosemary.
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Heat the oven to 350°F. Generously spray a 10- to 12-cup tube pan (the kind without a removable bottom) with baking spray. Rub all over with a paper towel, then spray lightly one more time.
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In a medium bowl, combine the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon, and vanilla.
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In a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Slowly and gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.
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Slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.
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Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 60 minutes. Cool the cake in the pan for 10 to 15 minutes, invert the cake onto a rack, removing the pan, and cool completely, at least 2 hours.
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For the icing, combine the sugar, butter, milk and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook for 3 minutes.
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Remove from the heat and add vanilla extract. (At this point, the icing will be the consistency of thick syrup.) Use an electric mixer on medium speed and beat for about 1 minute.
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Add powdered sugar and beat again till smooth. If needed, add more milk to make an icing that can easily be drizzled.
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When cake is cooled, slowly spoon icing over cake and allow to drip down the sides, pooling a bit on your cake plate.
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Top with walnuts, if desired, before icing hardens.
Adapted from Fine Cooking
* The alcohol is baked off, but does give delicious flavor. However, if you don't have any on hand, no worries! Your cake will be delicious without it. Just skip the alcohol and add an extra ½ teaspoon vanilla.
You can make the walnuts up to 1 week ahead and store in an airtight container.
For the best flavor and texture, the cake should be baked at least 1 day before serving, and it can be stored (un-iced) at room temperature for up to 2 days: set the completely cooled cake on a plate, wrap tightly in 2 layers of plastic wrap.
The cake can be frozen iced or un-iced for 3-4 weeks: freeze unwrapped for 1-2 hours then wrap tightly in plastic wrap, then in foil. Return to freezer.
Plain toasted walnuts or pecans can be substituted for the walnuts if desired.
Dining Alone says
ok I was super excited about the cake then I read the baby news, YAY! Have a wonderful trip.
Cathy says
Oh my. That cake is HOLLERING my name! Have a safe and wonderful trip to see the new grandchild!
Inside a British Mum's Kitchen says
STUNNING!!! there's no other word - except I LOVE the flavors! have a wonderful time in the UK, please send it my love!!
Mary x
Angie's Recipes says
mmm...this looks insanely delicious!
Jo Anne Tell says
Hi Chris 😀 Another fabulous-looking recipe! I cannot wait to make this...maybe after our camping trip this weekend. Congratulations to the entire family on the new little gift! How exciting! Praying for a safe trip and a safe delivery.... BTW, keep trying to follow you on Pinterest, but the button doesn't seem to work 🙁 Hugs!
Nami | Just One Cookbook says
This cake looks like it came out of the magazine!! Wow, the caramel icing is AMAZING and perfectly drizzled over the cake. Have a safe trip to UK, Chris!
The Café Sucré Farine says
I'm sorry I don't have the nutritional information. I'm thinking I probably don't want to know 🙂 You might be able to find the information on Fine Cooking (link at the bottom of the recipe) but I did do some adapting so it won't be totally accurate. Cooking Light may have a pumpkin cake recipe that's a bit more calorie-friendly!
Kim Garceau says
Ohhhhh My Lord! this cake is absolutely awesome Chris!!!! There is everything that a fall treat should contain!!!! So happy for you that you are going to England!!!!!
Marina@Picnic at Marina says
Chris, It was unusual for me to open your blog and not see a salad... 🙂
I am so exited for you and your family! Share some photos of your grandchildren and more midnight parties... 🙂
Sandra Lee says
Yippee a new baby on the way, Congrats and I know you can hardly contain yourself! Then there is this over the top, stunning, delicious cake. I looking forward to eating a slice or two or three slices of this yummy cake. Safe travels my friend.
mt.garcia says
how much powdered sugar for icing?
thoroughly enjoy your posts...have a great trip to UK.
Anonymous says
Any nutritional info or calorie count on this? It looks heavenly! But I am watching my calories. 🙁
Claire @ Claire K Creations says
Sept 26 in my diary reads 'make pumpkin cake for Uncle Frank's Birthday.' I think I've found my recipe!
Have a wonderful time visiting your family Chris and I can't wait to hear about the safe arrival of your little grandson.
Gloria says
Oh I love this type of cake I think look perfect!!
hobby baker says
Buttermilk pound cake AND caramel icing? WIN. Thawing out my pumpkin now.
Karen (Back Road Journal) says
Congratulations about the baby...how wonderful. I know you will have a wonderful with your family. You are certainly right...the cake is a showstopper.
Kate says
You have me sold! This will be a great cake to make over the weekend.
Congratulations to the parents and grandparents! You will love holding the little one...
lena says
i'm so excited seeing this cake on my dashboard and make a quick entry here. This looks really spectacular, it sounds delicious, i really admire the way you decorate your cake, at times i find glazing is a messy job for me but you hv done it so beautifully! congrats to you and your family on the coming arrival of the newborn!
Munatycooking says
This cake just called my name! So delicious looking and full of flavor.
Tricia @ saving room for dessert says
Oh my - have a wonderful trip and congratulations grandma! Such fun. I am so jealous of the trip and adventure. I am also wanting a piece of your absolutely beautiful cake! Fantastic photos 🙂
Eri says
It looks absolutely beautiful Chris, I didnt buy any pumpkin yet but I think that this cake is a must do this fall!
Hugs and kisses!
Hovkonditorn says
This is a beautiful cake and I know I would like it! Have a great trip to UK!
Food, Fun and Life in the Charente says
Can't buy pumpkin purée here but my pumpkins will be ready very soon. What weight is in a tin? This looks very yummy and of course I would never leave the alcohol out :-)Keep well, Diane
bellini says
How exciting to have a new grand baby on the way. As for the pumpkin cake, sweet comfort food at its best. Enjoy!!!
Laura (Tutti Dolci) says
Now that is a cake! Gorgeous, Chris!