MAPLE PUMPKIN CAKE
For the cake:
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter; softened
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 teaspoon pure vanilla extract
For the glaze:
1 cup confectioners' sugar
2 tablespoons sour cream
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Pre-heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold.
Sift together flour, baking soda, cinnamon, allspice and salt; set
aside. Beat butter and brown sugar with an electric mixer until
light. Add eggs, one at a time, mixing well after each addition. Stop
mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add
dry ingredients and fold in with a rubber spatula. Transfer batter to
prepared pan. Bake until a toothpick inserted in the center comes out
clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen
from sides of pan with a small knife Invert onto a wire rack placed
over a sheet of waxed paper. Meanwhile, prepare glaze. Sift
confectioners' sugar into a medium bowl. Add remaining ingredients
and mix until smooth. Spoon over warm cake, letting glaze drip down
sides. Cool completely. Enjoy.Note: Source: Chicago Tribune 10/28/93
_._,_._,_
For the cake:
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter; softened
3/4 cup packed light brown sugar
2 large eggs
1 cup solid-pack canned pumpkin
1/3 cup maple syrup
1 teaspoon pure vanilla extract
For the glaze:
1 cup confectioners' sugar
2 tablespoons sour cream
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
Pre-heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold.
Sift together flour, baking soda, cinnamon, allspice and salt; set
aside. Beat butter and brown sugar with an electric mixer until
light. Add eggs, one at a time, mixing well after each addition. Stop
mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add
dry ingredients and fold in with a rubber spatula. Transfer batter to
prepared pan. Bake until a toothpick inserted in the center comes out
clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen
from sides of pan with a small knife Invert onto a wire rack placed
over a sheet of waxed paper. Meanwhile, prepare glaze. Sift
confectioners' sugar into a medium bowl. Add remaining ingredients
and mix until smooth. Spoon over warm cake, letting glaze drip down
sides. Cool completely. Enjoy.Note: Source: Chicago Tribune 10/28/93
_._,_._,_
