Thanksgiving Pound Cake
Celebrate pumpkin season with this simple and festive cake! We topped the cake with pumpkin cream, chocolate leaves and mini pumpkins.
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme® 
Home Bakery Virtuoso® Plus These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
These ingredients are for this model. If this is not your breadmaker, please select from the available models below.
Home Bakery Supreme®
Breadmaker
BB-CEC20
Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20
Ingredients (for BB-CEC):
For Pound Cake:
For Pumpkin Cream:
For Topping:
*You will need a large piping bag with a star tip for pumpkin cream.
*These ingredients are for BB-CEC20. Adjustments may be necessary when using other models.
Ingredients (for BB-PDC):
For Pound Cake:
For Pumpkin Cream:
For Decoration:
For Topping:
*You will need a large piping bag with a star tip for pumpkin cream.
*These ingredients are for BB-PDC20. Adjustments may be necessary when using other models.
Make the pound cake. Melt the unsalted butter and allow to cool to room temperature.
For BB-PDC20, sift all purpose flour and baking powder together.
Make sure the kneading blades are properly attached. Add the Pound Cake ingredients to the Baking Pan in the order listed.
For BB-PDC20, press COURSE and select COURSE 13. For BB-CEC20, select the CAKE course. Set the crust setting to MEDIUM and press START.
When the “add” beeps sound, open the lid and carefully scrape off any flour that may be left on the side of the pan with a rubber spatula. Please be careful if the kneading blades are moving. For BB-PDC20, press START to resume kneading.
When baking completes, press CANCEL and remove from pan. Allow the cake to cool completely before decorating.
Make the pumpkin cream. In a microwaveable bowl, place canned pumpkin, sugar and butter. Microwave for 1 minute at 1200 watt microwave, and mix well. Gradually add heavy cream to the mixture, then vanilla extract and mix well. Refrigerate for 2 hours to chill completely.
Make the chocolate leaves. Make a cone shape piping bag by cutting the parchment paper into a 7-8 inches isosceles right triangle. Roll from the seam to create a compact cone. Line the pan with parchment paper.
Place chocolate chunks in a microwaveable bowl, cook for 20 seconds in a 1200 watt microwave then stir. Microwave for additional 20 seconds and stir again. If the chocolate is not completely melted, add cooking time by 10 seconds to melt completely.
Using a spoon, pour melted chocolate into the piping bag from step 8. Cut the tip as needed and draw leaves on the lined pan. Set aside to allow to harden.
Make pumpkin toppings. Divide marzipan into 1 small and 1 large pieces. Color the small piece with green food color and the large piece with orange food color. Divide each into 3 pieces to make 3 pumpkins.
Roll the orange marzipan into a ball and slightly flatten the bottom. Using a toothpick, create ridges around the ball, and make a hole on the top for the stem. Roll the green marzipan into stems and place on top of the pumpkin. Set aside.
Place chilled pumpkin cream in a piping bag with tip and pipe on the pound cake from step 6. Decorate with chocolate leaves, marzipan pumpkins and sprinkles. Enjoy!
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