I have been fooling around with this recipe off and on for years. I honestly don't remember how long I have been making this. I have yet to get the ingredients just the way I want them. I think it is just a little too moist.

Anyway, please try it sometime, and tell me what you think.

Pumpkin-Cranberry Cake with Caramel Frosting

 
Preheat oven to 350.
Spray or grease and flour a 9 X 11 inch pan.

 
Ingredients:

3 ½  Cups Unbleached All-Purpose Flour

½  Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Nutmeg

¼  Teaspoon Ground Cloves

2 Cups Pumpkin (one can is fine)

1 Teaspoon Vanilla Extract

4 Large Eggs

1 ½ Cups White Sugar

1 Cup Oil

1 8-ounce can of Crushed Pineapple – drained and pat as dry
as you can. Reserve the juice. 

2 Cups Frozen Cranberries (I keep bags of fresh cranberries
 in the freezer all year) 

1 Cup Chopped Walnuts (optional)

Sift flour, salt, baking powder, baking soda, cinnamon,
nutmeg, and cloves into a large bowl. Set aside. 

In a small bowl, beat together pumpkin, vanilla, eggs, oil,
and sugar. 

Add wet ingredients to dry, beating until smooth.

Stir in crushed pineapple, cranberries, and nuts (if desired).

If too dry, add a little reserved juice.

Pour batter into pan, and bake until done. This takes about
an hour.

Caramel Frosting

Ingredients:

½  Cup Butter

1 Cup Light Brown Sugar, packed

¼ Cup Milk

1 ¾ to 2 Cups Confectioner’s Sugar

In a heavy saucepan, over medium heat, melt the butter.

Add the brown sugar, and reduce the heat to low. Cook
for 2 minutes, stirring constantly. 

Add the milk, and bring to a rolling boil.

Cool and add sifted sugar, beating until ready.

Spread on warm cake, and let the cake cool completely.

Store the frosted cake tightly covered in the refrigerator.