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Serve with the warmed caramel sauce and you will thank me later! Enjoy!
In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add vanilla extract. In a separate bowl, mix flour, cinnamon, nutmeg, baking powder, salt, ginger and cloves. Add dry ingredients slowly, alternating additions with the pumpkin. Mix just until combined.
Pour into two greased and floured loaf pans. I like to put parchment paper on the bottom of the pans to make sure they come out well.
Bake in a 350ºF oven for about 70 minutes, until an inserted toothpick comes out clean. Cool in the pans for about 10 minutes, then remove to a wire rack.
Meanwhile, make the sauce by combining brown sugar, cream, corn syrup and butter. Bring mixture to a boil and continue to boil on low for 5 minutes. Remove from heat and add in vanilla, pumpkin pie spice and walnuts.
To serve, slice or cube pound cake and drizzle generously with caramel sauce. Enjoy!
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