Monday, January 2, 2012

MINI PUMPKIN BUNDT CAKE WITH CARAMEL SAUCE!!!

1 cup sugar
1 cup brown sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
5.1 oz box of instant vanilla pudding mix
15 oz. pumpkin puree

Preheat oven to 350 degrees.

Beat sugar, brown sugar, and oil together in large bowl. Add eggs, mixing well after each addition.

In a separate bowl mix all dry ingredients: flour, baking soda, cinnamon, nutmeg, salt, pudding mix.

Alternate adding pumpkin and dry ingredients to the sugar, oil, and egg mixture. Mix well.

Fill greased mini bundt pans (I always use baking spray that contains flour) 2/3 full with batter. The cakes will rise a lot while baking.

Bake for 15-18 minutes, but do not over bake! The cakes will start pulling away from the edges of the pan when they are done and inserted toothpick will come out clean.

Allow to cool so that you can use your hands to remove them from the pan and place on a cooling rack to finish cooling.

Now for the topping......


Salted Caramel Sauce

Just about any carmel sauce would work but isn't it cool to have some already in the pantry you can use. This sauce recipe is great with fruit, over ice cream, cheese cake and it makes a super gift.

Yield: 4 jars of sauce

Prep Time: 20 min + cooling time

Cook Time: 12 min



Ingredients:

1 1/2 cups granulated white sugar
1/2 cup water
1 cup whipping cream
1 1/2 tablespoons salted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Four 4-ounce jelly jars with lids, cleaned and dried

Directions:

1. Combine sugar and water in a medium saucepan over medium-high heat. Stir. Bring the mixture to a boil and shake/swirl the pan very often (don't stir it while it's boiling) until it turns a medium amber color (should take 12 to 15 minutes). If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.

2. Remove the pan from heat and pour in the cream. It will bubble up like crazy. Give it a whisk, then add in the butter, vanilla and sea salt. Whisk again until everything is nice and smooth. It should be the color of caramel. Cool it in the pan, or pour it into a large measuring cup so that it will be easier to transfer to jars when cooled. Now if your wanting to do a few jars for your pantry pour caramel sauce into warm jars and seal with new seals...best if used within 3 months. There is a lot of mixed information out on the internet and as of yet I have not gotta a clear answer on canning carmel sauce for extened shelf life.

3. Divide the sauce evenly among the four jars. Place lids and labels on and refrigerate until ready to use or gift to friends.  If not canning this sauce the sauce must be kept refrigerated and it will stay fresh for 4 to 6 weeks.
Tips:
*Boil jelly jars and lids for a couple of minutes to really get rid of any grime that might be in there from packaging or storage. Then let them dry thoroughly before adding the sauce.

*If your sauce solidifies, you either let it cook too long or the heat wasn't high enough. Pull it off the heat when it is a nice, medium amber color. It's important that it maintains a nice boil at medium-high heat and that you don't take yours eyes off of it. Keep swirling the pan and don't let it burn!

*Serving suggestions: Serve with apples, cheesecake, ice cream, or incorporate it into a milkshake!
Source: RecipeGirl


Click on these links for printable label's ...great gift idea!!!






Georgie
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