Pumpkin Pound Cake with Walnut Caramel Sauce
A nicely spiced dense, but not heavy, pumpkin pound cake topped with a rich sweet walnut caramel sauce.
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 light corn syrup
- 2 tablespoons butter
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla extract
Instructions
- 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 cream mixture alternately with pumpkin, beating just until combined.
- Pour into two greased and floured 9 inch x 5 inch loaf pans. Bake at 350 degrees 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.
Walnut Caramel Sauce
- In a medium sauce pan place the brown sugar, heavy whipping cream, corn syrup, and butter. Stirring constantly, over medium low heat, bring to a boil. Continue to boil for 5 minutes. Add in vanilla and chopped walnuts. Serve over cooled pound cake. Store in refrigerator in air tight container. Reheat to use.
Notes
I double the caramel sauce to be sure I have enough.
Nutrition
Serving: 1slice of pound cakeCalories: 526kcalCarbohydrates: 70gProtein: 6gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 128mgSodium: 267mgFiber: 1gSugar: 50g
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