PUMPKIN POUND CAKE
2 c. all-purpose flour
2 c. sugar
2 tsp. soda
1 tsp. salt
2 tsp. ground cinnamon
4 eggs
1 c. vegetable oil
2 c. mashed pumpkin (fresh cooked or canned)
Preheat oven to 325 degrees. Grease and flour a tube pan. Mix all dry ingredients together. In a large bowl, beat eggs slightly, then add oil and mashed pumpkin. Add dry ingredients to pumpkin mixture and mix well till smooth. No need to beat with mixer. Pour batter into greased and floured tube pan. Bake for 1 hour or until pick stuck into center of cake comes out clean. Cool.
1 1/4 c. dark brown sugar
1/2 c. unsalted butter
1/2 cup whipping cream
Melt butter and sugar over med.-low heat, stirring constantly. When mixture has come to a slow boil, remove from heat and slowly stir in cream. Stir for about 3 minutes till smooth and creamy. Mixture will thicken slightly as it cools. Pour over slices of Pumpkin Pound Cake.
To reheat sauce, place in microwave-safe dish and heat on high for 15-30 seconds.
--Susan Cleveland
Nov. 3, 2008
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On 11/08/2008, Kristine Walker said ...
I slobbered all over myself reading that recipe. Thanks for sharing it, I'll make it for Thanksgiving. Would a bundt pan work by any chance? I don't own a tube pan.
By the way your quilts are just jaw-dropping gorgeous. I love them all but must confess my favorite two are the Blue Quilt and Autumn Leaves.
I've always daydreamed about a Lily of the Valley quilt. It's my favorite flower but I can't sew a stitch. Have you ever seen a quilt with that motif? I pictured it in soft greens and rich creamy ivory instead of bright green and stark white. If you ever see something like that would you please let me know?
On 04/29/2009, janet metzger said ...
This one looks like a keeper! Thanks for sharing ;-)
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