Sunday, October 5, 2014

30 Days of Pumpkin-Day Four: Pumpkin Caramel Glazed Bundt

This Caramel Pumpkin Pecan Bundt from Eat 2 Gather was pure heaven on a plate.

It was rich and moist and I could have eaten that caramel glaze by the spoonful.  Maybe I did.  I'll never tell.  No one was around as a witness.  Just remember...if you're going to lick the pan, wait til it cools.  The caramel glaze is HOT!

Also, don't be like me and burn the first batch of glaze.  Burnt glaze is neither tastes nor smells any kind of good.  If you burn your glaze, don't be tempted to throw in the towel.  It's so totally worth the extra effort.

Caramel Pecan Pumpkin Bundt from Eat 2 Gather
1 c Vegetable Oil
2 c Sugar
3 Eggs
3 c Flour
2 t bakingSoda
1 t Cinnamon
1/2 t Nutmeg
1/4 t Clove
1/2 t Ginger
1 t Salt
2 c Pumpkin
1 c chop Pecans
1 recipe  Caramel Frosting
1/2 c chop pecans for garnish

Preheat to 350 F.

Combine oil and sugar in bowl. Beat til combined. add eggs one at a time.  beat on med high til light and fluffy. In med bowl combine flour., soda, cinnamon, nutmeg, clove, ginger, and salt to flour . Slowly add dry to wet. Scrape side of bowl once or twice. Continue to blend on low, when dry ingred completely incorp, grad add pumpkin, scrape sides of bowl. beat on med 1 min. Fold in 1 c chopped pecans.

Pour batter in to a well greased bundt. Bake 350 F for 50 min or til toothpick comes out clean when poked in center of cake. Allow to cool slightly before pouring Caramel Frosting over cake.

Caramel Frosting
1 stick Butter
1/2 c Br Sugar
1/4 t Salt
1 t Vanilla
2 T Milk
2 c Powdered Sugar

Melt butter, sugar, and salt together, whisk continually til butter melted and caramel is bubbly. Remove from heat whisk in vanilla and milk. Let cool for 2 min, add powdered sugar, whisk until thick and smooth. Spoon over cake.

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