-----------------------------------GLAZE----------------------------------1 c Confectioners' sugar 2 tb Sour cream 1 tb Maple syrup 1 tb Fresh lemon juice 1. Heat oven to 350 degrees. Grease a 6.5-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. 2. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. 3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper. 4. Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl.

Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely. Chicago Tribune 0. 384024577572.97. ----