Sunday, October 14, 2012

Pumpkin Poundcake



c/o Shugary Sweets blog

Ingredients
    For the Pound Cake:
    • 1 1/2 cup butter, softened
    • 2 3/4 cup sugar
    • 6 eggs
    • 2 tsp vanilla extract
    • 3 cup flour
    • 1 tsp cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cloves
    • 3/4 cup canned pumpkin puree
    For the Caramel Sauce:
    • 1 cup brown sugar
    • 1/2 cup heavy cream
    • 1/4 cup corn syrup
    • 2 Tbsp butter
    • 1 tsp vanilla extract
    • 1 tsp pumpkin pie spice
    • 1/2 cup walnuts, chopped
    Instructions
    In large bowl, cream butter and sugar. Beat in eggs, one at a time. Add vanilla extract. In separate bowl, mix flour, cinnamon, nutmeg, baking powder, salt, ginger and cloves. Add dry ingredients slowly, alternating additions with the pumpkin. Mix just until combined.
    Pour into two greased and floured loaf pans. I like to put parchment paper on the bottom of the pans to be sure they come out well.
    Bake in a 350 degree oven for about 70 minutes, until toothpick comes out clean. Cool in pans for about ten minutes, then remove to wire rack.
    Meanwhile, make sauce by combining brown sugar, cream, corn syrup and butter. Bring mixture to a boil and continue to boil on low for 5 minutes. Remove from heat and add in vanilla, pumpkin pie spice and walnuts.
    To serve, slice or cube pound cake and drizzle generously with caramel sauce. 

    Classic Apple Pie

    Caramel-Pecan-Apple Pie
    This literally took 15 minutes of prep, and it turned out divine.  As classic as apple pie gets!!!


    Crust
    1 box Pillsbury® refrigerated pie crusts, softened as directed on box
    Filling
    6 cups thinly sliced, peeled apples (6 medium)
    3/4 cup sugar
    2 tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    1 tablespoon lemon juice
    Topping
    1/3 cup caramel topping
    2 to 4 tablespoons chopped pecans
    • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
    • 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
    • 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.