glazed pumpkin + cider pound cake


this cake mixes the two best ingredients of fall: pumpkin + apple. a pumpkin spiced based cake ft. an apple cider glaze! the batter is a simple one-bowl pound cake baked in the most gorgeous ciroa scallop decorative cake pan. designed in australia, the design of the pan is inspired by vintage tinware but made in durable cast aluminium. i think bundt cakes present so beautifully without any of the hassle that layer cakes bring. the cake is dense enough that it comes out of the pan very easily without any breakage, plus the pan has a non-stick surface. trust me, i know how it feels to bake up a gorgeous bundt cake, only for it to fall apart as you flip the pan. this recipe will ensure that doesn't happen, just be sure to grease & flour every nook of the pan before baking.

justin brought the leftovers into work the next morning & it didn't even last the hour! so many of his co-workers were asking (demanding) for the recipe. just be sure to use pure apple cider, not apple juice as the cider has a much stronger flavour & consistency. apple juice tends to be much more watered down. lastly, i recommend glazing the cake just before serving so the frosting is fresh.

as always, happy baking! xo


for the pound cake

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups turbinado sugar
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree, fresh or canned
  • 1/2 cup apple cider
  • 2 3/4 cups all purpose flour, sifted
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

for the glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons apple cider
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger


for the pound cake

  • preheat oven to 350 degrees. grease & flour cake pan.
  • in a large bowl cream together the butter & sugar until fluffy, about 2 minutes.
  • add the eggs one at a time (until incorporated) followed by the pumpkin puree & apple cider. beat until well blended.
  • sift in the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg & cloves. mix until batter is smooth, about 2 minutes.
  • transfer to prepared cake pan & bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. let cool completely before removing from pan & glazing.

for the glaze

  • in a medium size mixing bowl whisk together the sugar, apple cider, butter, vanilla, cinnamon & ginger until smooth. if mixture appears thick, add more cider. if mixture appears thin, add more sugar.
  • pour glaze over cake & serve!