Pumpkin Poundcake with Brown-Sugar-Walnut Glaze
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| ¾ | cup |
brown sugar
dark, packed |
*
|
| ½ | cup |
sugar
granulated |
|
| ¾ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
macadamia nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
pumpkin pie spice
|
|
| 177 | ml |
brown sugar
dark, packed |
*
|
| 118 | ml |
sugar
granulated |
|
| 177 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
macadamia nuts
chopped |
*
|
Directions
Preheat oven to 325℉ (160℃).
Combine flour, baking soda, salt and spice.
Beat sugars together with mixer.
Beat in butter. Add egg, pumpkin and vanilla.
Beat until well mixed, light and fluffy.
Stir in flour mixture, raisins and nuts.
Drop by round spoonfuls onto ungreased cookie sheets 2 inches apart.
Bake until slightly browned along edges, about 20 minutes.
Cool on flat surface.
