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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Carmel Pound Cake Recipe

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This recipe for Pumpkin Carmel Pound Cake is from The Fuka Family, 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!
Category:
Category:
Ingredients:  
Ingredients:  
⅔ cup Shortening
½ cup Butter
3 cups Sugar
¾ cup Smucker's® Hot Caramel Flavored Topping
1 cup canned Pumpkin
5 large Eggs
3 cups all-purpose Flour
1 tsp. Baking Powder
½ tsps. Salt
1 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice

GLAZE
2 cups Powdered Sugar
3 Tbsps. Smucker's® Hot Caramel Flavored Topping
4 tsps. Water
Directions:
Directions:
Heat oven to 350°F. Coat 10-inch tube pan or 12-cup fluted tube pan generously with flour no-stick cooking spray.

Beat shortening, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Beat in 3/4 cup caramel topping and pumpkin. Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, salt, cinnamon and pumpkin pie spice in medium bowl. Add to pumpkin mixture; beat on medium speed 2 minutes. Pour batter into prepared pan; smooth top (pan will be full).

Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove and cool completely.

Whisk together powdered sugar, 3 tablespoons caramel topping and water in medium bowl. Add more water if needed to make thin enough to drizzle. Drizzle over top of cooled cake.

 

 

 

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