Pumpkin Pound Cake With French Vanilla Ice Cream
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Eggs||4 Large (At Room Temperature)|
|Unsalted butter||1 Cup (16 tbs) (At Room Temperature)|
|Bourbon whiskey/2 teaspoons pure vanilla extract||1 Tablespoon|
|Packed brown sugar||2 Cup (32 tbs)|
|Unsweetened pumpkin puree||1 Cup (16 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|French vanilla ice cream||1 Quart|
Position a rack in the lower third of the oven and preheat it to 350°F.
Butter a 10-inch tube pan or 12-cup Bundt pan. (Use the nonstick kind, if you have one.) Sift together the flour, baking powder, salt, ginger, nutmeg, cloves, cinnamon, and cardamom.
Separate the eggs, putting the yolks in a small bowl, and the whites in a large mixing bowl.
In a large bowl, using an electric mixer, cream the butter on medium speed until it is smooth, about 1 minute.
Pour the bourbon or vanilla over the brown sugar.
Reduce the mixer speed to low, and slowly add the brown sugar, about 1/2 cup at a time.
When all the sugar has been added, stop the mixer, scrape down the sides, and continue to cream the mixture until light and fluffy, about 3 to 4 minutes.
Use a fork to lightly beat the egg yolks; then, on low speed, add them to the butter-sugar mixture 1 tablespoon at a time.
Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute.
Add the pumpkin puree and beat on low speed, until smooth.