Pumpkin Pound Cake with Walnut Sauce

(4)
  2 reviews
  • 30|min prep time
  • 2|hr|55|min total time
  • 18 ingredients
  • 16 servings

Cake

2 3/4
cups granulated sugar
1 1/2
cups butter or margarine, softened
1
teaspoon vanilla
6
eggs
3
cups all-purpose or unbleached flour
1/2
teaspoon baking powder
1/2
teaspoon salt
3/4
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground cloves
1
cup canned pumpkin (not pumpkin pie mix)

Sauce

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

Directions

  1. 1 Heat oven to 350°F. Generously grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In large bowl, beat granulated sugar and 1 1/2 cups butter until light and fluffy. Add 1 teaspoon vanilla; beat in 1 egg at a time until well blended. In small bowl, mix flour, baking powder, 1/2 teaspoon salt, the cinnamon, ginger and cloves. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into pan.
  2. 2 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.
  3. 3 In medium saucepan, heat brown sugar, whipping cream, corn syrup, 2 tablespoons butter and dash salt to boiling over medium heat, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and the walnuts. Serve warm sauce over cake. Refrigerate any remaining sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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