Pumpkin Caramel Pound Cake - cooking recipe

Ingredients

Cake
cooking spray
2/3 cup all- vegetable shortening
1/2 cup butter, softened
3 cups sugar (white)
3/4 cup hot caramel (I use Smucker's Ice cream topping)
1 cup canned pumpkin, pie in a can
1/2 teaspoon pumpkin pie spice
5 eggs
3 cups unbleached flour (I use Pillsbury)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
ginger
clove
allspice
1/8 teaspoon nutmeg
Glaze
2 cups confectioners' sugar
3 tablespoons hot caramel ice cream topping
4 teaspoons water (more, as needed to thin)
1/4 cup finely chopped walnuts (optional)
whipped cream (optional)

Preparation

Preheat oven to 350\u00b0F.
Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
Beat in one egg at a time.
In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
Add dry ingredients to pumpkin mixture and beat.
Scrape batter into prepared pan and smooth top (Note: pan will be full).
Bake 70-80 minutes or until toothpick comes out clean.
Cool in pan for about 15
Glaze:
In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
Drizzle over top of cooled cake, and service.