 United StatesCAKE 1-1/2 cups butter or margarine, softend 2-3/4 cups of sugar 6 eggs 1 teaspoon of vanilla extract 3 cups all purpose flour 3/4 teaspoon of ground cinnamon 1/2 teaspoon of baking powder 1/2 teaspoon of salt 1/2 teaspoon ground ginger 1/4 teaspoon of ground cloves 1 cup of cooked or canned pumpkin WALNUT SAUCE 1 cup of packed dark brown sugar 1/2 cup of whipping cream 1/4 cup corn syrup 2 tablespoons butter or margarine 1/2 cup chopped walnuts 1/2 teaspoon of vanilla extract
In a mixing bowl, cream butter and sugar. Add eggs one at the time beating well after each addition. Stir in Vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumkin, beating just until combined. Pour into greased and floured 9x5x3 inch loaf pans. Bake at 350 F for 65 to 70 minutes or until a toothpick inserted in 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 sauce pan. Bring to a boil over medium heat, stir constantly. Reduce heat, cook and stir 5 minutes longer. Remove from heat; stir in walnuts and vanilla. Serve warm over the cake. Yield : 16 servings (1-2/3 cups of sauce)
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