Pumpkin Pound Cake
1-1/2 cups butter or margarine, softened
2-3/4 cups sugar
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 cooked or canned pumpkin
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup corn syrup
2 tablespoons butter or margarine
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. 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 and add
to the creamed mixture alternatively with pumpkin, beating until just
combined. Pour into two greased and floured 9-inch by 5-inch by
5-inch loaf pans. Bake at 35o degrees for 65-70 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pan to a wire rack to cool completely.
For walnut sauce, combine brown sugar, cream, corn syrup, and butter in
a saucepan. Bring to a boil over medium heat, stirring
constantly. Reduce heat and cook and stir 5 minutes longer.
Remove from heat and stir in the walnuts and vanilla. Serve warm
over the cake. Yield: 16 servings.
This pumpkin pound cake is great with or without the walnut
sauce. Try serving it with whipped cream instead.
Back to McIntosh Recipe Collection