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Glazed Pumpkin Pound Cake

leitesculinaria.com · 2018 · 16 to 20 slices

Against 462 pound cake recipes

Less egg than 98% of recipes and less butter than 92%.

See how all 462 pound cake recipes compare →

Get the method at leitesculinaria.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less egg than 98% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
  • Less butter than 92% of recipes: 60% of the flour weight against the typical recipe's 91%.
  • No dairy at all, where 67% of recipes use some (most of those 45 to 75% of the flour weight).
  • Sugar in the middle half of recipes: 160% of the flour weight against the typical recipe's 120%.
Butter: 60%, 7th percentileSugar: 160%, 79th percentileEgg: 40%, 1st percentileDairy: 0%, 16th percentileLeavening: 3.3%, 82nd percentileSalt: 1.2%, 70th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 3 cups all-purpose flour (plus more for the pan)≈ 375 g
  • 3/4 teaspoon salt≈ 4.5 g
  • 3/4 teaspoon baking powder≈ 3.5 g
  • 1 1/2 teaspoons baking soda≈ 9 g
  • 1 1/2 teaspoons ground nutmeg≈ 3.9 g
  • 1 1/2 teaspoons ground cinnamon≈ 3.9 g
  • 1 teaspoon ground cloves≈ 2.6 g
  • 3/4 teaspoon ground ginger≈ 2 g
  • 2 sticks (8 oz) unsalted butter (at room temperature)≈ 226 g
  • 3 cups granulated sugar≈ 600 g
  • 3 large eggs≈ 150 g
  • One (15-ounce) can pure pumpkin (no spices added)425 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 1/4 cups confectioners’ sugar≈ 150 g
  • 2 tablespoons whole milk or heavy cream (plus more as needed)≈ 30 g
  • 1 tablespoon (1/2 oz) unsalted butter (melted)≈ 14 g
  • A few drops to 2 teaspoons vanilla extractn/a

flour 375 gbatter 1806 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter60% · 7th percentile
  • Sugar160% · 79th percentile
  • Egg40% · 1st percentile
  • Dairy0% · 16th percentile
  • Leavening3.3% · 82nd percentile
  • Salt1.2% · 70th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
70 to 90 minutes
median 60 minutes

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