Ingredients
1-1/2 cups butter, softened2-3/4 cups sugar6 eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour3/4 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup canned pumpkinWALNUT SAUCE:1 cup packed brown sugar1/2 cup heavy whipping cream1/4 cup corn syrup2 tablespoons butter1/2 cup chopped walnuts1/2 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. 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 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form 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.
