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Ingredients
| salted butter: 1 1/2 cups (softened) |
| granulated sugar: 2 3/4 cups |
| eggs: 6 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| ground cinnamon: 3/4 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground cloves: 1/4 tsp |
| canned pumpkin: 1 cup |
| light brown sugar (packed): 1 cup (packed) |
| heavy whipping cream (fluid): 1/2 cup |
| light corn syrup: 1/4 cup |
| salted butter: 2 Tbl |
| walnuts (chopped): 1/2 cup (chopped) |
| vanilla extract: 1/2 tsp |
Pumpkin Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
70 min -
Servings
16 serving(s)
Tags
- 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; add to creamed mixture alternately with pumpkin, beating just until combined.
- Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans.
- Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla.
- Serve warm over the cake.
- Yield: 16 servings.