6 eggs, at room
temperature
1/2 cup sour cream, at room temperature
2 tsp. vanilla extract
3 cups cake flour
1-1/2 cups sugar
1 tsp. grated orange zest
1 tsp. baking powder
1/2 tsp. baking soda
1-1/4 cups + 2 tbsp. butter, at room temperature
1/2 cup canned pumpkin
1 tsp. pumpkin pie spice
1 tsp. ground cardamom
1-1/2 cups confectioners sugar
3-4 tbsp. orange juice
Preheat oven to 350�. Butter and flour 4 mini-loaf pans.
Whisk together eggs, sour cream and vanilla, In another
bowl, combine the next 5 ingredients. With mixer, at medium
speed, add 1/2 of the egg mixture and 11/4 cups butter to
flour mixture. Reduce speed to low; beat in remaining egg
mixture. Increase speed to medium, beat one minute. Transfer
11/2 cups batter to another bowl; stir in pumpkin, pie
spice, and cardamom. Spread 1/2 cup plain poundcake batter
over bottom of each loaf pan; top with 2-3 tbsp. pumpkin
batter. Top each layer of pumpkin batter with 1/2 cup plain
batter. Use a knife to swirl batters. Bake 40-45 minutes or
until toothpick comes out clean. Cook in pans on wire racks
for 5 minutes. Remove from pans; cool completely on wire
rack. Combine remaining butter with confectioners sugar and
orange juice until smooth; drizzle over each loaf.
