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Pumpkin Pound Cake With Walnut Sauce Recipe

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This recipe for Pumpkin Pound Cake With Walnut Sauce, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Kramer


1-1/2 c. butter, softened
2-3/4 c. sugar
6 eggs
1 tsp. vanilla extract
3 c. flour
3/4 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 c. cooked or canned pumpkin
Walnut Sauce:
1 c. packed brown sugar
1/2 c. whipping cream
1/4 c. corn syrup
2 tbsp. butter
1/2 c. 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 the 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 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 heat; stir in walnuts and vanilla. Serve warm over the cake.

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