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Pumpkin Pound Cake with Caramel Icing


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Pumpkin Pound Cake with Caramel Icing


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Pumpkin Pound Cake with Caramel Icing

This Pumpkin Cake recipe does take a few steps, but I promise you the results are worth it and you can make the nuts ahead. They are delicious in salad too.


  • Ready Time : 0 min



  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup soy milk with 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract, preferable with bourbon
  • 1/2 cup unsalted margarine, soft
  • 1/2 cup canola oil
  • 1 pound bag or 21/2 cups dark brown sugar
  • 4 eggs, room temperature
  • 1 15 oz. can pumpkin puree



Heat the oven to 350°F. Generously spray a 10- to 12-cup tube pan or bundt pan with baking spray then sprinkle with flour and shake out.

In a medium bowl, combine the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the soy milk and lemon and vanilla.

In a stand mixer fitted with the paddle attachment, beat the margarine 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.

Slowly pour in the soy 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.

Bake until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 55 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.


Combine the sugar, margarin, soymilk and salt in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook for 3 minutes.  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. (or pour into stand mixer bowl) Add powdered sugar and beat again till smooth. If needed, add more milk to make an icing that can easily be drizzled.

When cake is cooled, slowly spoon icing over cake and allow to drip down the sides, pooling a bit on your cake plate.
If icing hardens you can place in a bowl of hot water to warm up before drizzling.
This recipe was adapted from http://thecafesucrefarine.blogspot.com/2012/09/pumpkin-buttermilk-pound-cake-w-caramel.html

About Joy of Kosher


JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.




One Response to Pumpkin Pound Cake with Caramel Icing

  1. The caramel icing sounds fantastic! I’ll have to keep that recipe on hand!

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