Trust me here.· Twenty years from now you'll be telling guests "I· got this recipe off the internet from a guy ... honey, who was that guy who had the B-52 that they had to .. oh, right, Schlong."· It's truly a family heirloom.· People who don't normally like dessert will prolly like this. Last night I made the glaze for this cake, but I boiled it too long (about 4 minutes, instead of two).· After it cooled we couldn't begin to cut it with a knife, so Mother Superior couldn't take it to her friend's house.· After she left I smacked it with a hammer, and cracked the glaze like plate glass.· You don't want to do that.· On the other hand, I got to eat it, so maybe you do.

Pumpkin Tea Bread
Oven 350°·· Cooking Time 1 Hour 15 Minutes

3	Cup	Sugar
1	Cup	Salad Oil
1	Can	Pumpkin (16 0z can)
3	Cup	Flour
½	Tsp	Ground Cloves
½	Tsp	Nutmeg
½	Tsp	Salt
½	Tsp	Baking Powder
1	Tsp	Cinnamon
1	Tsp	Baking Soda
3		Eggs

• Measure sugar into a bowl with oil & beat well.·
  
• Add eggs and blend.·
  
• Stir in pumpkin
• Sift dry ingredients & blend into mixture
  

• Pour into ungreased tube pan lined with was paper (unless pan is two parts).· Bake @ 350 for 1 Hour, 15 Minutes.· This is the tricky part.· Since ovens cook differently, you may be tempted to remove it too early.· Inserting a wood probe into the cake is NOT a reliable method, since it will come out clean before the cake is done.· At around the 75 minute mark, the tips of the peaks will just be turning dark (see pic above).
  
• Cool before removing from the pan, then pour on a glaze...add 1 cup Brown Sugar &· 1/3 Cup Karo syrup into sauce pan. 2 minutes, then add 2 TBSP lemon juice, stir and drizzle over the tea bread. (Mother Superior hates that glaze -- use this one)· Brown sugar, butter, boil, stir, add Tsp water, drizzle.