Pumpkin Pound Cake with Walnut Sauce

By burrichter237

Mary Sanger

Ingredients

• CAKE
• 2 3/4 cups sugar
• 1 1/2 cups butter or margarine (softened)
• 1 tsp. vanilla
• 6 eggs
• 3 cups all purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. cloves
• 1 cup canned pumpkin
• SAUCE
• 1 cup firmly packed brown suger
• 1/4 cup dark corn syrup
• 1/2 cup whipping cream
• 2 tbls. butter or margarine
• Dash salt
• 1/2 tsp. vanilla extract
• 1/2 cup chopped walnuts

Preparation

Step 1

Heat oven to 350 degrees F. Grease and lightly flour 12 cup Bundt pan. In large bowl, beat sugar and 1 1/2 cups butter until light and fluffy. Add 1 teaspoon of vanilla; add eggs 1 at a tie, beating well after each addition. In small bowl, combine flour, baking powder, 1/2 teaspoon salt, cinnamon, ginger and cloves; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into greased and floured pan.

Bake at 350 degrees F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.

OPTIONAL SAUCE:
In medium saucepan, combine brown sugar, corn syrup, whipping cream, 2 tablespoons butter and dash of salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and walnuts. Serve warm sauce over cake. Refrigerate any remaining sauce.