Thursday, December 22, 2016

Holiday Spiced Cake with Caramel Frosting

Pumpkin Bars with Browned Butter Frosting Recipe

Cake and frosting will be 10 shades darker than the above tan and blonde.

As another Lame Cherry exclusive in matter anti matter.

As most people are facing something like, "Nom de Deus", not another squash as I thought they went extinct on Thanksgiving, I found this combination to be a good way to deal with squash or pumpkins which get baked and then sort of lay there with everyone thinking, "Wow this is really great in having squash and pumpkins in the feast.......but if you don't mind I had my fill when I was 5".

So this is a Lame Cherry Spiced Pumpkin with Silky Caramel Icing.

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt 

Combine wet ingredients, add dry ingredients, and pour into buttered 9 x 13 pan.


2 cups brown sugar
2/3 cup milk
2 tablespoons faux maple flavored pancake syrup
4 tablespoons butter
1/2 tsp salt
1/2 teaspoon vanilla

Combine all ingredients together (except for vanilla) in a large saucepan. Bring to boiling point over high heat stirring constantly until sugar is dissolved.
Boil on medium heat for 2 minutes, stirring.
Cool in cool water bath in the skink.
Add vanilla and stir until, it starts adhering to the bottom of the pan, and then pour on top of 9 x 13 cake.

Nuff Said