Pumpkin Pound Cake

Information

Ingredients

CAKE:

• 1-1/2 cups butter or margarine, softend
• 2-3/4 cups of sugar
• 6 eggs
• 1 teaspoon of vanilla extract
• 3 cups all purpose flour
• 3/4 teaspoon of ground cinnamon
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon of ground cloves
• 1 cup of cooked or canned pumpkin

WALNUT SAUCE:

•  1 cup of packed dark brown sugar
• 1/2 cup of whipping cream
• 1/4 cup corn syrup
• 2 tablespoons butter or margarine
• 1/2 cup chopped walnuts
• 1/2 teaspoon of vanilla extract

Preparation

Cake :

1. In a mixing bowl, cream butter and sugar.
2. Add eggs one at the time beating well after each addition.
3. Stir in Vanilla.
4. Combine the dry ingredients;
5. add to creamed mixture alternately with pumkin, beating just until combined.
6. Pour into greased and floured 9x5x3 inch loaf pans.
7. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For Sauce/Glaze:

1. Combine brown sugar, cream, corn syrup and butter in a sauce pan.
2. Bring to a boil over medium heat, stir constantly.
3. Reduce heat, cook and stir 5 minutes longer.
4. Remove from heat; stir in walnuts and vanilla.

Serve warm over the cake.

Yield : 16 servings (1-2/3 cups of sauce)