Pumpkin pound cake with walnut sauce from The Complete Book of Baking (page 151) by Pillsbury Company

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute margarine for butter.

  • dbuhler on August 04, 2023

    I've made this a few times using the recommended high altitude instructions but this time I didn't turn out that well. The texture was very gummy and unpleasant. The main differences that I can pinpoint this time were that I used bleached AP flour (their recommended flour and I think the other times I have used unbleached flour) and I placed the oven rack at the bottom 3rd. The recipe doesn't specify an over rack placement so I made a note to keep in the center next time. With the increase in oven temp for the HA instructions, at the bottom 3rd it set the sides to quickly. The sauce is a standard butterscotch sauce and I subbed toasted pecans for the walnuts. The sauce is delicious and a must with this cake.

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