In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined. Pour into two greased and floured 9x5x3 loaf pans. Bake at 350 for 65-70 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For sauce, combine brown sugar, cream, corn syrup and butter into a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.
Originally Submitted
11/14/2007
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