Pumpkin Pound Cake #Recipe with #Torani Pumpkin Pie Syrup

This season thanks to She Speaks and Torani, I’ve been adding Torani syrup to my drinks and recipes. It’s been fun testing out and seeing what I can change in my recipes and add a little something else. Recently I took my pound cake recipe and added Torani Sugar-Free Pumpkin Pie syrup. What I discovered was a delicious pound cake that still had light taste of pumpkin and made a great addition to any dessert table for a holiday party!

Here is the recipe if you would like to try for yourself:

Ingredients

1/2 pound (2 sticks) unsalted butter, softened
1 cup sugar
2 teaspoons vanilla extract
5 large eggs, at room temperature
2 cups (sifted) cake flour
bottle of Pumpkin Pie Torani syrup

Directions

Preheat the oven to 350. Lightly flour or grease a 9×5 pan for the baking. Mix all the ingredients thoroughly  except for the Torani syrup. How much you add to the batter is your preference. Add at least 5 teaspoons. I actually add in 5 tablespoons. Make sure you beat and mix the batter very well!

Pour the batter into the pan evenly. Bake it for 50 to 60 minutes. Use the toothpick / fork test to make sure it comes out clean! Then allow the cake to cool in the pan for 10 minutes before moving to the cooling rack. Keep the pound cake wrapped tightly in plastic wrap to keep it from drying out.

The syrup is great for pouring directly on a slice of cake too. If you prefer a more spongy or moist cake, simply pour a little bit of the syrup directly on a slice. While I love pound cake, the cake also tastes delicious soaked with some Pumpkin Pie!!

Optional Glaze

To be honest, I really “eyeball” the glaze when creating it. I prefer the pound cake without it, but some of my cake testers very much prefer it. I simply start off with a 1/2 cup of powdered sugar. I add a bit of syrup while mixing it in the sugar. I then take a little milk and add it in, again mixing. I alternate between the syrup and milk until I find a consistency of glaze that is desirable to my guests. Some prefer when I create a thinner glaze, while others prefer a heavier and creamier glaze. Pour on the cake and place in the fridge to cool and harden.

I received complimentary products to facilitate this recipe from She Speaks and Torani. This is 100% my own honest opinion and is solely based on my own experience with this product.