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Pumpkin Pound Cake

Published 9:38am Wednesday, October 17, 2012 Updated 9:38am Wednesday, October 17, 2012


It’s fall and time for all things pumpkiny! This moist and spiced pound cake is irresistible, especially topped with the rich and decadent walnut sauce! Luckily it makes two loaves, so you can eat one now and put one in the freezer for Thanksgiving! Enjoy!

Pumpkin Pound Cake (two loaves)

1 – 1/2 cups butter, softened
2 – 3/4 cups sugar
6 eggs
1 tsp. vanilla
3 cups all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup cooked or canned pumpkin (NOT pumpkin pie filling)

Walnut Sauce:
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup white corn syrup
2 T. butter
1/2 cup chopped walnuts
1/2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. Pour into two greased and floured 9″ X 5″ X 3″ 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, 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 slices.

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