Pumpkin and Cranberry Laces
1 (18.75 ounce) package yellow cake mix
2 eggs, beaten
1 cup boiling water
1 cup vegetable oil
1 cup water
1 1/2 cups vegetable oil
1 cup pumpkin puree
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon white sugar
1 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, stir together brown sugar, pumpkin puree, baking powder, baking soda, brown sugar, salt and boiling water until well blended. Beat in the boiling water. Pour batter into prepared pans.
Bake in preheated oven for 30 minutes, or until a wooden toothpick inserted into center of a loaf comes out clean. Let cool on a wire rack for 10 minutes.
While the dough is forming, preheat oven to 375 degrees F (190 degrees C). Spread the pumpkin filling over the loaf of bread, roll out evenly and roll up. Cut into 1 to 2 inch squares. Serve warm or at room temperature.
To make the flesh filling: Combine pumpkin, cranberry, sifted ingredients and pumpkin juice in a mixing bowl. Stir well to combine.
Fill loaf with flesh filling, cut sides up.
Place baked bread square side down on a cookie sheet. Spread remaining pumpkin filling over loaf. Wrap post with foil and place seam side up on cookie sheet. Spray foil with cooking spray.
Remove foil from loaf and oil pan and heat oven to 350 degrees F (175 degrees C). Brush pan with boiling water to keep warm.
Beat pumpkin puree with brown sugar and pumpkin syrup mixture until evenly distributed. Pour warm water over loaf to keep warm.
Bake in preheated oven for at least 45 minutes, or for 6 to 8 minutes more, until a toothpick inserted into center of the loaf comes out clean. Cool bread 10 minutes before glazing with lemon juice. Cool completely, cover and store in refrigerator.
Remove loaf from refrigerator and let stand in a warm place 8 to 12 hours, collecting overnight to drain overnight. Mesh with aluminum foil so that you can dry in the microwave.