Pumpkin Pound Cake with Caramel Frosting

Preheat 350F

1 (15-ounce) can pumpkin

3/4 cup sugar

3/4 cup packed dark brown sugar

1/2 cup butter, softened

4 large eggs

1 teaspoon vanilla 

3 cups flour

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sour milk ( To make I add almost a tbls of vinager to 3é4 cup of milk) 

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl. This step is so that the water in the pumpkin will soak up in the paper towel.

Place 3/4 cup sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup sour milk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For the icing recipe

Caramel Frosting
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1 1/2 cups powdered sugar

Combine brown sugar, butter and milk and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Cool to lukewarm, then gradually beat in the powdered sugar until frosting reaches spreading consistency. The more powdered sugar you add, the faster it will harden.

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