Pumpkin Pound Cake With Buttermilk Glaze

From Cooking Light December 2006

• Ready In: 1 hr 25 mins
• Serves: 16

Ingredients

• Cake

•  cooking spray
• 1  tablespoon flour
• 1 (15 ounce) can pumpkin
• 3⁄4 cup sugar
• 3⁄4 cup  packed dark brown sugar
• 1⁄2 cup butter, softened
• 4  eggs
• 1  teaspoon vanilla extract
• 3  cups flour
• 1 1⁄2 teaspoons pumpkin pie spice
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup fat-free buttermilk

• Glaze

• 1⁄3 cup fat-free buttermilk
• 1⁄4 cup sugar
• 2  tablespoons butter
• 2  teaspoons cornstarch
• 1⁄8 teaspoon baking soda

Directions

1. Preheat oven to 350°.
2. Lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.
3. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
4. Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.
5. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
6. Combine 3 cups of flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk.
7. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
8. Spoon batter into prepared pan. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
10. Combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.
11. Cook 1 minute or until thick, stirring constantly; remove from heat.
12. Drizzle cake with glaze.