---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 8 Servings
 --------------------------------PUMPKIN RING--------------------------------
   1 1/2 c  All-purpose flour
       1 ts Baking soda
       1 ts Cinnamon
     1/4 ts Ground allspice
     1/4 ts Salt
     1/2 c  Unsalted butter; softened
     3/4 c  Packed light brown sugar
       2 lg Eggs
       1 c  Solid-pack canned pumpkin
     1/3 c  Maple syrup
       1 ts Pure vanilla extract
       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 1/2-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 10/28/93.