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Pumpkin Pound Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter and flour a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a bowl, sift or whisk the flour with the baking powder, baking soda, salt, and ground spices.

In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter until smooth. Add the sugars and vanilla extract and beat, on medium-high speed, until the mixture is light and fluffy (about 3-5 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Alternately add the flour mixture (in three additions) and the pumpkin puree and milk (in two additions) to the batter, beginning and ending with the flour mixture. Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 65 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Then remove the cake from the pan to finish cooling before frosting.

Cream Cheese Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup, maple flavoring, and confectioners' sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed. Spread the frosting on the top and sides of the cake. Sprinkle the top of the cake with chopped walnuts or pecans, if desired. This cake will keep about one week in the refrigerator.

Makes about 8 - 10 servings.

When you take this Pumpkin Pound Cake out of the oven, the golden brown crust is wonderfully crisp. This contrasts beautifully with the buttery soft and moist interior that is full of the flavors of pumpkin and ground spices. While this cake is delicious without the frosting, I couldn't resist covering the cake with a maple flavored cream cheese frosting and some chopped nuts (walnuts or pecans).

It is important when making pound cakes to have the butter and eggs at room temperature as this enables the maximum amount of air to be beaten into the batter.
You can use either store bought or homemade pumpkin puree. If using store bought, buy the pure pumpkin puree that doesn't have spices added. If you would like to make your own pumpkin puree, use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (180 degrees C) for approximately 45 - 90 minutes (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.

This pound cake is baked in a loaf pan and if you are using a dark colored pan, reduce the oven temperature to 325 degrees F (165 degrees C). The reason we do this is because a dark colored pan absorbs more of the energy coming from the oven walls so it becomes hotter and transmits heat faster than a light colored pan. Reducing the oven temperature slightly will help compensate for this.