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Bread-Sweet: Maple Glazed Pumpkin Ring

Source of Recipe

Chicago Tribune 10/28/93


List of Ingredients

-----PUMPKIN RING-----
1 1/2 c All-purpose flour
1 t Baking soda
1 t Cinnamon
1/4 ts Ground allspice
1/4 ts Salt
1/2 c Unsalted butter softened
3/4 c Packed light brown sugar
2 lg Eggs
1 c Solid-pack canned pumpkin
1/3 c Maple syrup
1 t Pure vanilla extract

-----GLAZE-----
1 c Confectioners' sugar
2 tb Sour cream
1 tb Maple syrup
1 tb Fresh lemon juice


Recipe

1. 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.

2. 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.

3. 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.

4. 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.