"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin Caramel Pound Cake Recipe

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This recipe for Pumpkin Caramel Pound Cake, by , is from The Mount Enon Missionary Baptist Church Historical Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deborah McDade


Crisco spray
⅔ cup shortening
1 stick butter, softened
3 cups sugar
cup Smucker's Caramel Topping
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
5 eggs
3 cups flour
1 teaspoon baking powder
teaspoon salt
1 teaspoon cinnamon
teaspoon ginger
teaspoon clove
teaspoon allspice
⁄⅛ teaspoon nutmeg
teaspoon Pumpkin Pie Spice

2 cups confectioners' sugar
3 tablespoons hot caramel
4 teaspoons water (more, as needed to thin)
cup finely chopped walnuts (optional)
whipped cream (optional)

Preheat oven to 350F.
Thoroughly spray 10-inch tube pan or 12-inch Bundt pan with Cooking Spray.
Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and
pumpkin. Beat in one egg at a time. In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
Add dry ingredients to pumpkin mixture and beat.
Scrape batter into prepared pan and smooth top (Note: pan will be full). Bake 70-80 minutes or until toothpick comes out clean. Cool in pan for about 15 minutes,
In mixing bowl, whisk together confectioner's sugar, hot caramel, and water. Drizzle over top of cooled cake, and serve.




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