Pumpkin Spice Pound Cake Recipe

Pumpkin Spice Pound Cake Recipe photo by Taste of Home

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I enjoy baking from scratch and sharing my treats with others. This recipe for nicely spiced pumpkin pound cakes one I've come to rely on. It's impossible to resist a slice topped with the sweet walnut sauce.

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Pumpkin Spice Pound Cake Recipe

Prep: 10 min. Bake: 1 hour 5 min. + cooling

Yield: 16 Servings

10 65 75

Ingredients

1-1/2 cups butter, 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 canned pumpkin
WALNUT SAUCE:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup corn syrup
2 tablespoons butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract

Directions

In a 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. 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 form 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.

Nutritional Facts 1 serving (1 slice) equals 531 calories, 26 g fat (14 g saturated fat), 140 mg cholesterol, 314 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Pumpkin Pound Cake in Taste of Home December/January 2001, p27