Pumpkin pound cake is for spiced pumpkin pound cakes is one I’ve come to rely on. It’s impossible to resist a slice topped with the sweet walnut sauce. From Jean Volk of Jacksonville Florida.

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

Method 

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 creamed mixture alternately with pumpkin, beating just until combined.

Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° 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.

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.