Maple Glazed Pumpkin Ring

---------- Recipe via Meal-Master (tm) v8.05

Title: MAPLE GLAZED PUMPKIN RING
Categories: Cakes
Yield: 8 Servings

--------------------------------PUMPKIN RING--------------------------------
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts 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 ts Pure vanilla extract

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

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.

Chicago Tribune 10/28/93.

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