My new go-to dessert

This pumpkin pound cake was made for the calligraphy guild I am a part of; and boy, was it good! I've made it before, but never got to eat any, so I wasn't sure how it would turn out. It has become my standard dessert for taking to parties, it is SO good. You can eat it plain (it is very nice for breakfast:), or with the delicious praline-esque sauce. Definitely not a healthful dessert, but, c'mon, what is?

Pumpkin Pound Cake with Walnut Sauce

2 3/4 c. sugar
1 1/2 c. butter, softened
1 t. vanilla
6 eggs (!)
3 c. flour
1/2 t. baking powder
1/2 t. salt
3/4 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1 c. canned pumpkin

Sauce:

1 c. brown sugar
1/4 c. dark corn syrup
1/2 c. whipping cream
2 T. butter
1/2 t. vanilla
1/2 c. chopped walnuts

Preheat oven to 350 Farenheit. Grease and flour a 12 cup Bundt pan. In a large bowl, cream the sugar and butter. Ad the vanilla and eggs, beating well until blended. Add the remaining ingredients and blend well. Pour into prepared pan, and bakc for 60-70 minutes. Cool for 15 minutes, then invert onto plate.

For the sauce, in a medium saucepan, combine the brown sugar, corn syrup, cream, 2 T. butter, and a dash of salt. Cook over medium heat, stirring constantly, until the mixture boils. Reduce the heat to low and simmer for 5 minutes, stirring constantly. Add the vanilla and walnuts and stir to combine. Serve walnut sauce with the cake.

Yum!