Pumpkin Pound Cake

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

WALNUT SAUCE: 
1 cup packed brown sugar 
1/2 cup whipping cream 
1/4 cup corn syrup 
2 tablespoons butter or margarine 
1/2 cup chopped walnuts 
1/2 teaspoon 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 the dry ingredients; add to creamed mixture alternately with pumpkin, beat­ing just until combined. Four 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 (1 2/3 cups sauce).

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