Pumpkin Cake with Caramel Cider Sauce

[marti]

Pumpkin Cake with Caramel Cider Sauce

Posted by Suzie for More soulful recipies
1 1/2 - cups all purpose flour, sifted
1 - cup granulated sugar
1 1/2 - tsp. baking powder
1 1/2 - tsp. baking soda
1/2 - teaspoon salt
1 1/2 teaspoons cinnamon
dash of nutmeg
3/4 - cup oil
1 -15 oz can pumpkin
2 - eggs

Combine the flour, sugar, baking powder, soda, salt, cinnamon
and nutmeg. Add oil, pumpkin and eggs. Whisk or use and
electric mixer until blended. Pour into a greased 9x13 baking
pan. Bake at 325 degrees for 30 minutes.
Cool cake completely and top with the cider sauce before
serving.

Caramel Cider Sauce

1/2 - cup brown sugar
1 - tablespoon cornstarch
2/3 - cup apple cider
2 - tablespoon heavy cream
1 - tablespoon butter (not margarine)
salt to taste

In a saucepan, whisk brown sugar and cornstarch. Add cider
and stir in the cream, butter and salt. Cook over med-hi heat,
whisking constantly, until large
bubbles form around the edge of the saucepan, about 3 minutes.
Reduce heat to low and allow to thicken, about 2 minutes.
Top with vanilla ice cream if you
want and drizzle sauce over it.



(From Holiday Express (”Sugar”))