Pumpkin Pound Cake with Caramel Sauce

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.

CARAMEL SAUCE

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