Spiced Pumpkin Cake with Caramel Icing

Name: Spiced Pumpkin Cake with Caramel Icing
Yield: Makes 10 to 12 Servings
Ingredients: 3 cups sifted cake flour (sifted, then measured); 2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1/8 teaspoon ground cloves; 2 cups sugar; 1 cup canola oil or vegetable oil; 4 large eggs; 1 15-ounce can pure pumpkin; 1 teaspoon vanilla extract; 1/2 cup dark rum; 6 tablespoons raisins; 6 tablespoons dried sweetened cranberries; 3/4 cup heavy whipping cream; 6 ounces cream cheese, cut into small pieces, room temperature; 2 1/4 cups sugar; 2/3 cup water; 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cut into 1/2-inch cubes; 1 1/2 cups walnuts, toasted, chopped; 1 teaspoon grated orange peel; Thin orange peel strips; Vanilla ice cream

By Betty RosbottomPhotography by Brian Leatart

November 30, 2002

Recipe notes