
Servings: 10-12 slices
Ingredients:
For the Pumpkin Pound Cake:
• 1 1/2 cups unsalted butter, softened
• 2 1/2 cups granulated sugar
• 5 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup buttermilk
For the Vanilla Bean Italian Meringue:
• 5 large egg whites
• 1 1/4 cups granulated sugar
• 1/4 cup water
• 1 tablespoon vanilla bean paste (or the seeds from 1 vanilla bean)
• 1 teaspoon vanilla extract
• A pinch of salt
Instructions:
1. Prepare the Pumpkin Pound Cake:
• Preheat your oven to 325°F (163°C). Grease and flour a standard loaf pan or bundt pan.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, the baking time may vary slightly.
• Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Vanilla Bean Italian Meringue:
• In a small saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves.
• Increase the heat to medium-high and cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
• While the syrup is cooking, begin whipping the egg whites in a stand mixer fitted with the whisk attachment. Beat until soft peaks form.
• Once the syrup reaches 240°F, remove it from the heat. With the mixer on low speed, slowly and carefully pour the hot syrup into the egg whites in a thin, steady stream.
• Increase the mixer speed to high and continue whipping until the meringue is glossy, stiff, and cool to the touch, about 10-15 minutes.
• Add the vanilla bean paste, vanilla extract, and a pinch of salt. Beat until fully incorporated.
3. Assemble the Cake:
• Once the cake is completely cool, spread or pipe the Vanilla Bean Italian Meringue over the top of the pumpkin pound cake.
• For an added touch, you can garnish the cake with a sprinkle of cinnamon or a dusting of powdered sugar.
4. Serve:
• Slice and serve the cake. This sophisticated dessert pairs wonderfully with a glass of dessert wine or a cup of tea.
Tips:
• Make sure your mixing bowl and whisk are completely clean and free from any grease to ensure the meringue whips up properly.
• If the meringue doesn’t form stiff peaks, keep beating until it reaches the desired consistency, as the cooling process is crucial.

Kelley Leonard, co-owner of Glenlaurel, is dedicated to sharing the best ways to experience Hocking Hills. She cherishes family time, delicious food, and exploring new places both in and outside the USA. With a strong commitment to volunteerism, Kelley dedicates her free time to making a positive impact in the community.