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Pumpkin Spice Pound Cake

Pumpkin Spice Pound Cake
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.
16 ServingsPrep: 10 min. Bake: 1 hour 5 min. + cooling

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
© Taste of Home 2013

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Pumpkin Spice Pound Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013