Found this in my trusty old SL book. I vaguely remember making , and was too sweet.....And I like sweet!) Also, it's for two layers .Other recipes online do not include an egg, AND beating time is not 5 minutes, but 20-30!

OMG! This amount of icing would be wonderful! Well, maybe almost!. A Martha Stewart chocolate cake.

Having problems with the egg in that frosting. My grandmother just melted sugar in a pan until golden brown, added water and mixed, added more sugar and cooked until melted, added some butter a pinch of salt and some "top milk"...which was cream. Cooked it until it was done, beat it and poured over the cake....un fortunately she never wrote it down....she just knew how to do it.
this looks close.
http://www.food.com/recipe/burnt-sugar-frosting-124686

This is an easy caramel frosting. You'd need a double batch to frost a three layer cake.

http://ths.gardenweb.com/discussions/2475096/ruthannacould-you-share-a-recipe?n=20

martinca_gw, would you mind looking in your SL cookbook to see if they have a pumpkin cake recipe, please. You can private message me via this site.

Ruthanna...oh wow! Must try that apple cake! The icing is tempting as it can be frozen ...big surprise to me. Lindac, yes, that looks like the original our grannies made, and likely what the bday girl fell for when visiting Louisiana. Hmmm, could it be frozen? I am very torn which to make. Thanks all! Walnut creek, no luck finding Pumpkin cake in my several SL books, but lots of yummy looking ones if you Google.

Found this online

Editor: Carolyn, the short answer is yes! Many cakes freeze very well even after being decorated. In fact, the icing can even help preserve and insulate the cake — it will stay moister after being frosted. Many baking companies ship fully-frosted cakes after freezing.

Having said that, I would choose a moist, dense, and rich cake that will stand up well to freezing. Carrot cake is actually ideal. And its traditional icing — cream cheese frosting — is also ideal for freezing. It is sturdy, with plenty of fat, and it will do better in the freezer than a more delicate meringue-based icing. Buttercream also freezes well.

The best way to freeze a cake is to bake the layers as usual, let them cool completely, and then ice them. Then clear out your freezer and put the iced cake on a tray in the freezer — completely unwrapped. Let it freeze until solid — at least four hours. Then remove and wrap securely in plastic wrap and a final layer of aluminum foil.

Plus this comment:

1. bakinginthebeehive6 years ago

   I worked in a bakery that specialized in frozen cakes sold to restaurants. We froze everything, from carrot to ganache to italian buttercream. Cakes will most likely sweat but other than that, no one was ever the wiser. If you have something on the top for decoration like jam or lemon curd it could crack but you can always layer over it again.
   Carrot cake freezes like a champ, even with cream cheese frosting. Just make sure to wrap it well to keep it from freezer burn. A 6" cake usually took us around 2 hours on the counter to defrost, probably closer to 24 if you defrost in the fridge.

   FLAGREPLY

I just may try it! Will report back.( still unsure which recipe to use. :>O Many thanks!

Martinca_gw: I have a favorite pumpkin cake recipe if you aren't looking for a specific SL recipe.

martinca_gw, thank you so much for checking. My mother used to make a pumpkin cake that we loved; my sister and I thought it was her old Searchlight Cookbook.

Lizbeth-gardener, I am the one wanting a pumpkin cake recipe. Would you mind sharing yours with me. You can send message to me via this site. Just click on my name which will take you to my page and you will see a message button on the right.

I would like the recipe for pumpkin cake, too. Looking like I will have a bumper crop of winter squash and have two September birthdays coming up.

Not sure what type of pumpkin cake you're looking for but this light pumpkin chiffon cake has replaced pumpkin pie for the last few years of our family's Thanksgiving dinners. Although the recipe doesn't specify, as with all chiffon cakes, grease only the bottom of the pan, NOT the sides or tube cone of the pan.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/healthy-good-for-you-recipes/Pumpkin-Chiffon-Cake

(I always plan to make a batch of egg noodles with the extra egg yolks.)

Thanks, Ruthanna. That does sound good.

Back to caramel frosting. I found this recipe in a 1964 Memphis Junior League cookbook, you can leave the pecans out.

2 C. Sugar

1 c. buttermilk

1 tsp soda (am assuming baking soda)

1/8 tsp salt

1 cup pecans chopped very fine

2 T. butter

Using large pan (as this really bubbles up), combine sugar, buttermilk, soda and salt; cook for 5 minutes, stirring constantly. Add pecans and butter, cook until a soft ball forms in cold water/ (8 to 10 minytes over low heat). Set aside to cool. Beat well. As you frost cake, place frosting in pan of hot water for easy spreading. This will frost top and sides of layer cake.

Note: This may be used for pralines by leaving pecans whole. Drop by teaspoons full on wax paper.

Winter Creek and Ci_Lantro. Here is my recipe. I usually just use a "not too thin" cream cheese glaze, but have totally frosted at times. I think the glaze makes a more appealing cake.

Pumpkin Cake

4 eggs

2 cups sugar

1 cup salad oil

2 cups flour

1/2 tsp. salt

2 tsp. cinnamon

2 tsp. baking soda

2 cups unseasoned pumpkin ( I use the 15 oz. can of Libby's)

Beat eggs, add sugar and salad oil. Sift dry ingredients and add to egg mixture. Add pumpkin. Blend well. Pour into well greased and floured tube(Bundt) pan.

Bake @ 350 degrees F. for one hour. Remove from oven. Let stand 10 minutes, then remove from pan to cool. Frost with Cream Cheese Icing or a Cream Cheese Glaze.

Edited to add: The glaze/frosting is just a powdered sugar with cream cheese type.

Perfect! And easy to make, too. Thank You, Lizbeth.

Sugaree's Caramel cakes taste like the ones my grandmother used to make. They ship.