Pumpkin Spice Pound Cake
TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min. + cooling
YIELD: 16 servings.
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.
Ingredients
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1-1/2 cups butter, softened
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2-3/4 cups sugar
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6 eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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3/4 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1 cup canned pumpkin
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WALNUT SAUCE:
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1 cup packed brown sugar
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1/2 cup heavy whipping cream
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1/4 cup corn syrup
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2 tablespoons butter
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1/2 cup chopped walnuts
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1/2 teaspoon vanilla extract
Directions
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1.
Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. 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.
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2.
Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely.
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3.
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.
Nutrition Facts
1 slice: 531 calories, 26g fat (14g saturated fat), 140mg cholesterol, 314mg sodium, 72g carbohydrate (51g sugars, 2g fiber), 6g protein.
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