Pumpkin Pound Cake with Bourbon Cream Cheese Glaze (Gluten-free option!)

Prepare a 9x5 inch loaf pan by spraying it with cooking spray or rubbing it with butter, and lining it crosswise with parchment paper.

Whisk together 1 1/2 cups gluten-free flour, 1/2 cup almond flour, baking powder, baking soda, fine sea salt, and a mix of spices (cinnamon, ginger, allspice, and cloves) until evenly combined.

In a stand mixer, beat together 1 stick of softened butter and 1 1/4 cups Domino Golden Sugar until light and fluffy, scraping down the sides as needed.

Add 2 eggs one at a time, beating until fully incorporated after each addition.

Mix in 1 cup of pumpkin puree, 1/4 cup of water, and 1 teaspoon of vanilla extract until combined, noting that the batter may look curdled.

Slowly add the dry ingredients to the wet mixture while beating on low, then switch to a spatula to ensure no flour streaks remain in the batter.

Transfer the batter to the prepared loaf pan, spreading it into an even layer using an offset spatula.

Bake the pumpkin pound cake at 350 degrees Fahrenheit for about 55 minutes, or until a toothpick inserted in the center comes out clean, noting that the cake will crack on top.

Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely before glazing.

To make the bourbon-cream cheese glaze, beat 4 ounces of softened cream cheese until smooth, then slowly add powdered sugar bit by bit until fully incorporated.

Mix in 1 teaspoon of vanilla extract and 1 teaspoon of bourbon (if using), then gradually add 1/4 cup of milk to achieve a loose glaze consistency.

Transfer the glaze to a measuring cup with a spout for easy pouring.

Place the cooled cake on a rack over a baking sheet lined with parchment paper, and pour the glaze evenly over the top, allowing it to drip down the sides.

Optionally, sprinkle the glazed cake with chopped toasted pecans or walnuts for added crunch and decoration.

Refrigerate the cake for at least 30 minutes to allow the glaze to set.

Equipment Needed

Spice Level:

Dietary