Cinnamon pound cake with salted caramel frosting

There is something cozy and warming with the taste of cinnamon in cakes and bakes, specially in the fall.
A cup of tea, a slice of cake and a good book, what can be better! This pound cake is easy to make, no mixer required.
It taste great plain, but a salted caramel frosting makes everything even better. To make the cake even prettier
​I decorated with cute sugar pumpkins.

Cinnamon pound cake
1 loaf
1 1/4 cup granulated sugar
1 cup all-purpose flour
1 1/2 tsp bakingpowder
1 tsp vanilla extract
2 tsp ground cinnamon
2/3 cup butter, melted
2 eggs
2/3 cup boiling water

- Preheat oven to 350 F.  Grease a loaf tin and put a parcement paper in the bottom of the pan.
- Whisk the dry ingredients in a large baking bowl. 
- Stir in melted butter and vanilla, then the eggs, one at a time. Mix well after each addition.
- Add the boiling water and carefully whisk til you have a smooth thin batter.
- Pour batter into pan and bake for about 50 minutes,  until a toothpick inserted comes out clean. 
- Let the cake in the tin for at least 15 minutes before removing it onto to a wire rack. 
 
Salted caramel frosting
1 oz butter
1/4 cup brown sugar
3 tbsp heavy whipping cream
2/3 cup confectioners sugar
- In a small saucepan combine butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. 
- Remove from heat and let it cool 10-15 minutes.  
- Transfer to a bakingbowl and whisk in the icing sugar and salt to a thick consistency. 
- Fill a pastry bag and frost the cake.