Post by twoponys on Jan 30, 2011 0:33:48 GMT -5
A wonderful combination of all things fall and winter. The cake is dense and the sauce wonderful and carmelly. Let it soak into the cake with a dollop of whipped cream to run down the sides. Enjoy! Yes, you will probably hate me for this! ;D
Pumpkin Pound Cake
2 ¾ c sugar
1 ½ c butter
1 tsp vanilla
6 eggs
3 c flour
½ tsp baking powder
½ tsp salt
¾ tsp cinnamon
½ tsp ginger
¼ tsp cloves
1 c pureed pumpkin
Sauce
1 c packed brown sugar
¼ dark corn syrup
½ c whipping cream
2 tbsp butter
dash of salt
½ tsp vanilla
½ c chopped walnuts
Extra whipping cream.
Heat oven to 350F. Generously butter and flour a fluted tube cake pan. Sift dry ingredients together and set aside. In a large bowl cream the butter until light and fluffy. Add the 1 tsp of vanilla and an egg, blending well after each additional egg. Alternately, add the dry ingredients and the pumpkin into the butter mixture, blending well. Pour into the pan and bake 60-70 min or until done. Cool for 15 min then invert onto serving plate. Cool completely.
In a saucepan, combine the brown sugar, butter, corn syrup, cream, and dash of salt. Bring to a boil, stirring constantly. Reduce heat to low and cook for 5 min, stirring constantly. Remove from heat and add the walnuts and ½ tsp vanilla. Serve warm with the cake.
Beat the whipping cream with some vanilla a small amount of powdered sugar. Serve with the cake.
Pumpkin Pound Cake
2 ¾ c sugar
1 ½ c butter
1 tsp vanilla
6 eggs
3 c flour
½ tsp baking powder
½ tsp salt
¾ tsp cinnamon
½ tsp ginger
¼ tsp cloves
1 c pureed pumpkin
Sauce
1 c packed brown sugar
¼ dark corn syrup
½ c whipping cream
2 tbsp butter
dash of salt
½ tsp vanilla
½ c chopped walnuts
Extra whipping cream.
Heat oven to 350F. Generously butter and flour a fluted tube cake pan. Sift dry ingredients together and set aside. In a large bowl cream the butter until light and fluffy. Add the 1 tsp of vanilla and an egg, blending well after each additional egg. Alternately, add the dry ingredients and the pumpkin into the butter mixture, blending well. Pour into the pan and bake 60-70 min or until done. Cool for 15 min then invert onto serving plate. Cool completely.
In a saucepan, combine the brown sugar, butter, corn syrup, cream, and dash of salt. Bring to a boil, stirring constantly. Reduce heat to low and cook for 5 min, stirring constantly. Remove from heat and add the walnuts and ½ tsp vanilla. Serve warm with the cake.
Beat the whipping cream with some vanilla a small amount of powdered sugar. Serve with the cake.