Pumpkin Pound Cake with Walnut Sauce

CAKE
2 3/4 c. sugar
1 1/2 c. butter or margarine, softened
1 tsp. vanilla
6 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 cup canned pumpkin (or fresh)

SAUCE
1 c. firmly packed brown sugar
1/4 c. dark corn syrup
1/2 c. whipping cream
2 Tbsp. butter or margarine
  Dash salt
1/2 tsp. vanilla
1/2 c. chopped walnuts or walnut halves

Heat oven to 350 F. Generously grease and lightly flour 12-cup Bundt pan. In large bowl, beat sugar and 1 1/2 cups butter until light and fluffy. Add 1 tsp vanilla; add eggs 1 at a time, beating well after each addition. In small bowl, combine flour, baking powder, 1/2 tsp salt, cinnamon, ginger and cloves; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into greased and floured pan.

Bake at 350 F for 60 to 70 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.

In medium saucepan, combine brown sugar, corn syrup, whipping cream, 2 Tbsp butter and dash of salt. Bring to boil over medium heat, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Remove from heat; stir in 1/2 tsp vanilla and walnuts. Serve warm sauce over slices of cake. Refrigerate any remaining sauce.

Yield: 16 servings

TIP:
Cake can be baked in two greased and floured 9x5-inch loaf pans. Bake as directed above.