this is my own creation. i had pumpkin meat and buttermilk on hand. so i decided to try and see what the two would make. my kids say its good but who can trust kids they eat anything. please note it is not bags for the baking soda but a simple teaspoon.
prep time30 Min
cook time1 Hr 35 Min
eggs beaten well
2 1/2 c
15 oz pumpkin meat
well sifted flour
each of pumpkin spice, nutmeg, ginger, cinnamon,ground cloves
1 1/2 c
walnut pieces toss in flour to keep from sinking to bottom
BURNT CARMEL FROSTING
low fat sweeten condenced milk
caramel sauce(see recipe)
sweetened condensed milk
glass mason jar with lid
How To Make
pre-heat oven to 350, grease one spring pan. line with parchment paper on bottom and sides. if useing a tube pan grease all sides,bottom and funnel of cake pan. set aside. will have enough batter left over for a small loaf pan.
add your baking soda to your butter milk and mix well.
medium bowl blend well your eggs, butter, sugar, pumpkin and vanilla.
in a large bowl sift your flour well,add your spices to your flour and mix once, set aside.
beat your buttermilk into your eggs and butter mixture then slowly add to your flour whipping well between each add.
pour into your prepared spring pan or tube pan and fill to within a 1/2 inch of top. cake will rise but not by much, you want to leave room for the rise. sprinkle walnuts on top covering the entire top of batter.
place pan on center rack of pre-heated oven. bake for 1 hr and 30mins. cake is done when a toothpick or cake tester is placed in center of cake and comes out clean. let cool 10 min in pan, then remove to wire rack to cool completely before frosting.
CARAMEL SAUCE: SO SIMPLE YOU WON'T BELIEVE IT.
two cans of sweeten condensed milk. place closed cans in 8qt pot cover with water so the water is about two inches over the top of the cans. remove cans from water and bring water to a roaring boil. remover label from cans and keeping can closed place cans back into boiling water. insure that water stays above the cans at all times. let boil for 1 1/2 hrs. no more than 1 3/4 hrs. remove from water and let sit for no less than 15 min but 30min is best to insure no volcanic action happens when opening the cans. keeping away from face open both cans stir well and pour into your readied mason jar. close tightly and let cool completely.
melt butter in 2qt sauce pan: add caramel sauce and stir completely over medium heat. bring to a boil. add vanilla and sweetened condensed milk. with candy thermometer heat all till 230 degrees stirring constantly. remove from heat beat well and let cool in freezer five minutes. stir again and let cool on counter for five minutes. whip again. frost cake.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pumpkin buttermilk pound cake: