Pumpkin Pound Cake
Ingredients
1 1/2 cups butter or margarine, softened
2 3/4 cups sugar
6 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup cooked or canned pumpkin
Walnut Sauce
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup corn syrup
2 tablespoons butter or margarine
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees F.
In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well
after each addition.
Stir in vanilla.
Combine the dry ingredients and add to
the creamed mixture alternatively with
pumpkin, beating until just combined.
Pour into two greased and floured 9-inch
by 5-inch by 5-inch loaf pans.
Bake at 350 degrees F for 65-70 minutes
or until a toothpick inserted near the
center comes out clean.
Cool for 10 minutes before removing
from pan to a wire rack to cool completely.
~~~ For walnut sauce, combine brown sugar,
cream, corn syrup, and butter in a saucepan.
Bring to a boil over medium heat, stirring
constantly.
Reduce heat and cook and stir 5 minutes longer.
Remove from heat and stir in the walnuts and
vanilla.
Serve warm over the cake.
Yield: 16 servings.
This pumpkin pound cake is great with or
without the walnut sauce.
Try serving it with whipped cream instead.
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