Pumpkin Cake with Caramel Cider Sauce 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. 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
