Best Spice Pound Cake Recipes

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PUMPKIN SPICE POUND CAKE



Pumpkin Spice Pound Cake image

I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
WALNUT SAUCE:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup corn syrup
2 tablespoons butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 531 calories, Fat 26g fat (14g saturated fat), Cholesterol 140mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.

ORANGE-PECAN-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.

Provided by SharleneW

Categories     Dessert

Time 1h55m

Yield 1 10inch tube cake, 10-12 serving(s)

Number Of Ingredients 20

2 cups finely chopped pecans, toasted and divided
1 lb butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
1 large orange
1 cup sugar
1 cup pecan halves
3 tablespoons light corn syrup
vegetable oil cooking spray

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.

ORANGE-PECAN-SPICE POUND CAKE RECIPE



Orange-Pecan-Spice Pound Cake Recipe image

Provided by BobLongo

Number Of Ingredients 17

2 cups finely chopped pecans, toasted and divided
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose our
1/8 teaspoon salt
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
Orange Syrup
Glazed Pecan Halves (optional)
Boxwood Garland (optional)

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.

PUMPKIN SPICE POUND CAKE



Pumpkin Spice Pound Cake image

This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned.

Provided by Chocolatl

Categories     Dessert

Time 1h15m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup cold unsalted butter, cut up
2 large eggs
1 3/4 cups pumpkin puree (canned is fine)
1 teaspoon vanilla

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



Spice Pound Cake image

I went to a cousin's wedding in Montgomery, Alabama in 1988 and enjoyed this very moist cake during the reception. The cake was so good, I had to have the recipe. This Spice Pound Cake ranks in my top 10 favorite cakes because it seems to become more moist with age!

Provided by Kay Skipper

Categories     Cakes

Time 1h30m

Number Of Ingredients 8

1 box duncan hines butter cake mix
1 c sour cream
2 tsp cinnamon
4 Tbsp brown sugar
1/2 c sugar (white)
3/4 c oil
4 eggs
1/2 c chopped or diced pecans

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



Orange-Pecan-Spice Pound Cake image

How to make Orange-Pecan-Spice Pound Cake

Provided by @MakeItYours

Number Of Ingredients 17

2 cups finely chopped pecans, toasted and divided
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 teaspoon salt
3/4 cup milk
2 tablespoons grated orange rind
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon ground cloves
Orange Syrup
Glazed Pecan Halves (optional)
Boxwood Garland (optional)

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. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.
  • 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 and salt; 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° 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.
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inch-wide pastry brush and allowing the 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. Arrange Boxwood Garland around bottom of cake before serving, if desired.

ORANGE-PECAN-SPICE POUND CAKE



Orange-Pecan-Spice Pound Cake image

Obtained online. http://www.myrecipes.com/recipe/orange-pecan-spice-pound-cake

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 25

2 cup(s) finely chopped pecans, divided
1 pound(s) butter, softened
3 cup(s) sugar
6 large eggs
4 cup(s) all purpose flour
1/8 teaspoon(s) salt
3/4 cup(s) milk
2 tablespoon(s) orange zest
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground nutmeg
1 teaspoon(s) vanilla extract
1 teaspoon(s) lemon extract
1 teaspoon(s) orange extract
1/2 teaspoon(s) ground cloves
- orange syrup
- glazed pecans halves (optional)
ORANGE SYRUP
1 large orange
1 cup(s) sugar
GLAZED PECAN HALVES
2 cup(s) pecan halves
1/3 cup(s) light corn syrup
- parchment paper
- vegetable cooking spray
- wax paper

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. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside.
  • 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 and salt; 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° 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.
  • Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inch-wide pastry brush and allowing the 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.
  • For the 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. Cook over low heat, stirring until sugar dissolves. Bring mixture to a boil over medium-high heat, and boil 2 minutes.
  • For the Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan. Bake at 350° for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely.

APPLE SPICE POUND CAKE



Apple Spice Pound Cake image

Make and share this Apple Spice Pound Cake recipe from Food.com.

Provided by Marielle86

Categories     Dessert

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups brown sugar
3/4 cup butter
3 eggs
1 cup sour cream
1/2 cup cream cheese
1 tablespoon vanilla
3 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/4 teaspoon ginger
2 apples, peeled and cut up

Steps:

  • Mix together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg and ginger.
  • Add the eggs, cream cheese, sour cream, butter, and vanilla and beat until the batter is smooth.
  • Add in the cut up apples.
  • Bake for around 50 minutes at 350 degrees.

Nutrition Facts : Calories 374.1, Fat 20.1, SaturatedFat 11.9, Cholesterol 97.6, Sodium 361.6, Carbohydrate 45.3, Fiber 1.6, Sugar 31.1, Protein 4.4

WHITE SPICE POUND CAKE RECIPE



WHITE SPICE POUND CAKE Recipe image

Provided by BobLongo

Number Of Ingredients 13

(all ingredients must be at room temperature)
¼ cup milk
4 large egg whites
2 tsp brandy
2 cups sifted cake flour
1 cup sugar
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp cloves
¼ tsp nutmeg, optional (the original recipe doesn't mention nutmeg)
1½ tsp unsweetened cocoa
8 ounces unsalted butter (must be softened)

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 6-cup loaf pan (8 inch by 4 inch) or fluted tube pan. In a medium bowl, combine the wet ingredients- the milk, whites and brandy. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture and mix on low speed until the dry ingredient are moistened. Increase to medium speed and beat for a minute, scraping down the sides. Add the remaining egg mixture in 2 additions beating for 20 seconds after each addition Scrape the batter into the prepared pan. Bake 45 to 55 minutes (40 to 50 minutes) or until a tester inserted comes out clean and the cake springs back when pressed lightly in the center. Let the cake cool in the pan on a rack for 10 minutes and invert onto greased wire rack.

PUMPKIN SPICE POUND CAKE CHURROS



Pumpkin Spice Pound Cake Churros image

Pumpkin Spice Pound Cake Churros have the same soft, moist cake as a petit four with that wonderful sugary spicy crunchy outside.1 pound cake will serve a large crowd at 1-2 pieces each.

Provided by @MakeItYours

Number Of Ingredients 5

16 ounces of pound cake (homemade or store-bought)
2 tablespoons vegetable oil
2 tablespoons butter (not margarine)
1/2 cup granulated sugar
1 tablespoon pumpkin pie spice (or to your taste)

Steps:

  • Slice the pound cake into approximately 1-inch cubes
  • In a large zip-top bag mix sugar and spice.
  • Add oil and butter to a large pan over medium heat. Add half the pound cake cubes. Toast and brown the cubes on all sides.
  • Immediately toss into the sugar mixture and toss lightly to coat.
  • Gently remove to a tray while you cook the remaining cake.
  • Serve immediately. Or after cooled store in an airtight container. (I prefer them warm.)

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