Pumpkin Pound Cake with a Caramel Walnut Sauce

 

I had some pumpkin leftover from making my Pumpkin Pie Roll ups last weekend and I didn't want it to go to waste and so I decided to make this Pumpkin Pound Cake with its luscious Caramel Walnut Sauce for us to enjoy!  It is a recipe that I have adapted from one found in a book by Pillsbury, The Complete Book of Baking, published in 1993.  It is a cake that I have made many times through the years, and a real favourite, even without the sauce!

 

If you don't have this book, I highly recommend it.  You can still buy it second hand from a variety of locations.  It is filled to overflowing with great recipes and information on baking.  I picked it up originally in a second hand book shop, and it became one of my favourite books in due course!

 

It makes a rather large bundt cake, or you can bake it into two large loaves (9 inches by 4 inches) which is just perfect for us, as we are only two. By baking it into loaves, I end up with one to keep and one to share, or freeze for a later date. 

 

I know it doesn't really look like much, but don't be fooled by its simplicity. There is nothing simple about this. It is filled with wonderful flavour and I'll let you in on a little secret. This cake gets better tasting with every day that passes . . .

 

On the first day with this wonderful Caramel Walnut Sauce, it is just WOWSA!!  If you are not fond of the flavour of dark soft brown sugar, do use some light soft brown sugar in its place. Personally I like the flavour of the dark brown.

 

It lends a smoky, almost molasses-like quality to the richness of the sauce which just goes beautifully with pumpkin!

 

I used my homemade Pumpkin Pie Spice to flavour the cake. But if you don't have any you can use this alternative:  3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves . . . but if you have it  or can make your own, do opt for the Pumpkin Pie Spice. I think it's better.

 

I always toast my nuts before using them.  Just throw them into a hot oven (200*C/400*F/ gas mark 6) on a baking sheet for about 8 to 10 minutes, just until you can smell them becoming nutty. You don't want to burn them.

 

Toasting nuts really brings out their flavours. Trust me on this.  And it makes them crunchier . . .  moreish even.

 

Together with the cake . . .  this sauce, this cake  . . . just magical.  Autumn on a plate.

 

And Autumn is only a few days away now, you know  . . .  summer is on its swan song now  . . .

 

Its time to embrace the pumpkin  . . .  smoke . . . warmth . . . comfort . . . spice . . .

   

The only way this could get any better would be if you added a dollop of whipped cream. I didn't have any on the day  . . .  sigh  . . .  Probably a good thing because I probably wouldn't have been able to control my appetite!

Yield: 16Author: Marie Rayner

Pumpkin Pound Cake with a Caramel Walnut Sauce

prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins

This delicious cake with its creamy walnut sauce can be either baked in a bundt tin or two large loaf tins. One for keeping and one for gifting or freezing for later.

ingredients:

For the cake:

525g of sugar (2 3/4 cups)

345g butter, at room temperature (1 1/2 cups)

1 tsp vanilla extract

6 large free range eggs

420g of plain flour (3 cups)

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp pumpkin pie spice

(Alternately use 3/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)

180g tinned pumpkin puree (1 cup)

For the sauce:

200g firmly packed dark brown sugar (1 cup)

60ml golden syrup (1/4 cup, corn syrup)

120ml heavy cream (1/2 cup, whipping cream)

(Can use evaporated milk)

2 TBS butter

pinch salt

1/2 tsp vanilla

60g chopped walnuts, toasted (1/2 cup)

instructions:

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and
 flour a bundt tin or two large loaf tins, shaking out any excess
flour.  Alternatively butter and line two loaf tins with baking paper
and butter the paper.  Set aside.

Cream the
sugar and butter together with an electric whisk until light and
fluffy.  Beat in the vanilla and then beat in the eggs, one at a time. 
Sift together the flour, salt, baking powder and pumpkin pie spice.  Add
 to the creamed mixture, alternately with the pumpkin puree, beating well
 after each addition.  Spoon the batter into the prepared tin (s)
smoothing the top over.

Bake for 60 to 70
minutes until well risen and a toothpick inserted in the centre comes
out clean.Let cool in the tin for 15 minutes before tipping out onto a
plate to finish cooling completely.

To make the
sauce, combine the brown sugar, golden syrup, cream, butter and salt in
 a saucepan. Bring to the boil over medium heat, stirring constantly. 
Reduce to a simmer and simmer for about 5 minutes, stirring the whole
time. Remove from the heat and whisk in the vanilla and walnuts. Serve
warm and spooned over slices of the cake. Store any remaining sauce in
the refrigerator.

Created using The Recipes Generator

 

I really hope you will bake this and enjoy it on day one with the sauce and the nuts, and then on every day afterwards . . .  just plain. OH MY GOODNESS!!!! This is truly amaze-balls as the younguns say! Bon Appetit!