Title: Pumpkin Poundcake with Brown-Sugar-Walnut Glaze
Categories: Cake Frosting
Yield: 6 Servings

		Cake:
2 1/4	c	Sugar
1 1/2	c	Butter, -- softened
1	ts	Vanilla extract
6		Eggs
3	c	All-purpose flour
1/2	ts	Baking powder
1/2	ts	Salt
1	ts	Ground cinnamon
1/2	ts	Ground ginger
1/4	ts	Ground cloves
1	c	Pumpkin puree
		Glaze:
1	c	Firmly packed brown sugar
1/4	c	Dark corn syrup
1/2	c	Whipping cream
2	tb	Butter
	pn	Salt
1	ts	Vanilla extract
1/2	c	Toasted walnut pieces

Cake: Preheat oven to 350. Grease and flour a 12 cup bundt cake pan. In a large mixing bowl, beat sugar and butter until light and fluffy. Beat in vanilla. Add and beat eggs one at a time. In another bowl, whisk together flour, baking powder, salt, cinnamon, ginger and cloves. Mix well. Alternately add dry ingredients and pumpkin to butter mixture. Beat well after each addition. Pour batter into pan. Bake 1 hour and 10 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely.

For glaze: In saucepan, mix brown sugar, corn syrup, whipping cream, butter and salt together. Bring to a boil over medium heat. Stir constantly. Reduce heat to low. Simmer 5 minutes, stirring constantly. Remove from heat. Stir in vanilla and nuts. Spoon some of the mixture over the top of the cake letting it soak in. Serve cake cut into slices with additional glaze poured over

Recipe By : THE DESSERT SHOW SHOW #DS3195

From: Meg Antczak Date: 05-24-96 (08:22) The Computer Workshop (14) Cooking

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