Pumpkin Cake with Caramel Frosting

• 1 cup (225 ml) sugar
• 1-3/4 cups (425 ml) and 2 tbsp (30 ml) all-purpose flour
• 1/2 tsp (2 ml) salt
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) baking soda
• 2 tsp (10 ml) cinnamon
• 2 eggs
• 1 cup (225 ml) oil
• 1 cup (225 ml) chopped nuts
• 1 cup (225 ml) pumpkin, cooked
• 1/2 tsp (2 ml) mace
• 1/2 tsp (2 ml) ginger
• 1/2 tsp (2 ml) allspice
• 1/2 cup (125 ml) cream or canned milk
• 9 tbsp (125 ml) butter
• 3 tbsp (45 ml) granulated sugar
• 1-1/8 cups (275 ml) powdered sugar

1. Sift together the sugar, flour, baking powder, baking soda, and cinnamon.
2. Add eggs, oil, nuts, pumpkin, and spices and blend together.
3. Pour and scrape the batter into a greased and floured 9x13 cake pan.
4. Bake at 375 degrees (200 C.) for 20-25 minutes.
5. Heat cream and butter together.
6. Meanwhile, put granulated sugar in a heavy frying pan on medium heat and stir until it is a golden brown syrup, (be careful not to burn!).
7. Take off the heat and stir constantly until it cools slightly.
8. Slowly pour the hot cream and butter mixture into the melted sugar, stirring constantly.
9. Return to the heat and let boil until mixtures are thoroughly blended and not lumpy.
10. Remove from heat an dstir in powdered sugar.
11. Beat until smooth and creamy and thick enough to spread.

sugar, flour, salt, baking powder, baking soda, cinnamon, eggs, oil, nuts, pumpkin, mace, ginger, allspice, cream, butter, sugar, powdered sugar

Taken from online-cookbook.com/goto/cook/rpage/00101D (may not work)