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Pumpkin Pound Cake with
Walnut Glaze

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La Belle Cuisine

When I first saw Lynn's Pumpkin Pound Cake recipe on her wonderful
blog, I thought to myself, "YUM! Reminds me of the one on LBC!" Wrong!
Can you believe it??? There isn't a single pumpkin pound cake recipe on
LBC! Good grief... What was I thinking??? Out of 20+ pound cake recipes
and counting, not one of the pumpkin variety!  Pumpkin Cheesecake, yes;
and of course Pumpkin Walnut Cake, Pumpkin Walnut Bread, my grand-
mother's Pumpkin Pie, Pumpkin Pie Cake, Pumpkin Trifle, Pumpkin
Soup, and even Pumpkin and Shiitake Ravioli with Sage Butter!
 Go figure...
That's okay. We're all over it! Next October, there will be no problem with
the lack of pumpkin pound cake recipes. We're taking care of that glaring
omission right now! Okay Mama, get out in that kitchen and rattle those
pots and pans... [MG[

Pumpkin Pound Cake with
Walnut Glaze
Recipe courtesy Southern with a Twist
Thanks, Lynn!

2 3/4 cups sugar
1 1/2 cups [3 sticks] butter,
softened
1 teaspoon vanilla
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin

Glaze
1cup brown sugar, firm packed
1/4 cup dark corn syrup
1/2 cup whipping cream
2 tablespoons butter
1/2 teaspoon vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
In a large bowl, beat butter and sugar until light and fluffy. Add vanilla;
add eggs one at a time. In a small bowl, combine flour, baking powder
and salt, cinnamon, ginger and cloves; mix well. Alternately add flour
mixture and pumpkin to butter mixture. Pour batter into greased and
floured pan.
Bake at 350 for 60 to 70 minutes or until toothpick inserted in center
comes out clean. Cool in pan for 15 minutes; invert onto serving plate.
Cool completely.
For the glaze: In a medium saucepan, combine brown sugar, corn
syrup, whipping cream, butter and dash of salt. Bring to a boil over
medium heat, stirring constantly. Reduce heat to low and simmer for
5 minutes, stirring constantly. Remove from heat; stir in vanilla and
walnuts. Serve warm sauce over cake slice.
Refrigerate any remaining sauce.

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