Best 5 Spice Pound Cake Recipes

PUMPKIN SPICE POUND CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. , Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely., For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

ORANGE-PECAN-SPICE POUND CAKE

Steps:

• Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
• (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time; beating until blended after each addition.
• Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
• Spoon batter evenly into prepared pan.
• Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
• While cake is baking, prepare Orange Syrup (see below).
• Cool in pan on wire rack for 20 minutes.
• Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
• While cake is cooling, bake Glazed Pecan Halves (see below).
• Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
• Let cake cool completely on wire rack.
• Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
• For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
• Set orange rind aside.
• Squeeze orange to get 1/2 cup juice.
• Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
• Bring mixture to a boil over medium high heat, and boil 2 minutes.
• Makes about 1 cup.
• For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
• Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
• Arrange pecan halves in an even layer in a pan.
• Bake at 350°F for 12 minutes; stir using a rubber spatula.
• Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.

PUMPKIN SPICE POUND CAKE

Steps:

• Grease and flour a standard loaf pan.
• Preheat oven to 350°F.
• Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
• Add butter and one egg.
• Process until mixture is moistened.
• With machine running, add remaining ingredients, scraping bowl as necessary.
• Bake for 1 hour and 10 minutes, or until tester comes out clean.
• Cool in pan 10 minutes.
• Remove from pan and cool on rack.

SPICE POUND CAKE

Steps:

• 1. Mix all ingredients together, except pecans, for a minute or two with a mixer. Fold in the pecans and bake in lightly greased and floured (Bakers Joy can be substituted) tube pan @ 300 degrees for 1 hour 15 minutes.
• 2. You may use a Bundt Pan, but reserve 1 cup of spice cake batter. This extra batter may be baked in a muffin tin. Using a Bundt Pan, the cake will take approximately 1 hour to bake @ 300 degrees. Insert a toothpick in cake to test it before removing from oven.

ORANGE-PECAN-SPICE POUND CAKE RECIPE

Steps:

• Step 1 Sprinkle 1 1/4 cups nely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Step 2 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Step 3 Combine our and salt; add to butter mixture alternately with milk, beginning and ending with our mixture. Beat at low speed until blended after each addition. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients. Spoon batter evenly into prepared pan. Step 4 Bake at 300° for 1 hour and 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up, onto a wire rack. Step 5 Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inchwide pastry brush and allowing the cake to absorb the Orange-Pecan-Spice Pound Cake The chopped pecans form a nice, crisp coating on top of the baked cake. Orange Syrup after each brushing. (Do not pour syrup over the cake.) Let cake cool completely on wire rack. Arrange Glazed Pecan Halves around top of cake, if desired. Arrange Boxwood Garland around bottom of cake before serving, if desired.