Pumpkin Pound Cake with Essensia Orange Muscat
Desserts, Fall, Winter

This holiday season, treat friends and family to a dessert that’s full of sweet, spice and everything nice. This Pumpkin Pound Cake recipe mixes the sensational flavors of Essensia Orange Muscat with your favorite fall ingredients for a fluffy pound cake infused with a delectable mix of sweet & spice. Serve each slice with a side of Essensia for a treat that takes the cake … every. last. crumb.

Pumpkin Pound Cake with Glass of Essensia

Ingredients:

¼ cup Essensia Orange Muscat
3 cups sifted flour
2 ¼ cups sugar
1 tablespoon baking powder
1 (16 oz.) can of pumpkin purée
1 teaspoon salt
¾ cups melted butter
¼ teaspoon cinnamon
¼ cup milk
¼ teaspoon nutmeg
¼ teaspoon all spice
3 eggs (room temperature)
1 tablespoon ground orange peel

Preparation:

Preheat oven to 350 degrees. Thoroughly grease a bundt pan or 2-quart cake mold.

In one bowl, sift dry ingredients together and set aside.

In another large bowl, beat eggs until light and fluffy. Beat in sugar until blended, then beat in pumpkin and butter.

Combine milk and Essensia in a small bowl.

Alternate pouring small amounts of the liquid mixture and the dry ingredients into the pumpkin mixture, mixing until all ingredients are thoroughly combined.

Pour mixture into well-greased mold or pan, and bake for 55 to 60 minutes. Remove from oven and let cool.

When serving, drizzle Essensia over each cake slice. Enjoy with a glass of Essensia on the side!

Pumpkin Pound Cake Drizzled with Essensia

Quady Essensia Orange Muscat is a full-bodied, sweet wine made with Orange Muscat grapes. Its spicy, orange-apricot-pear flavors and aromas are the perfect complement to desserts and cheeses of all kinds. Bake with it, sip it, and enjoy the interplay of flavors that are a true treat in every sense.

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