In this task, you have to generate the title of the recipe given its required ingredients and directions.

Input: Consider Input: ingredients: '2 c. sugar', '4 eggs', '1 c. oil', '2 c. flour', '2 c. pumpkin', '2 tsp. cinnamon', '2 tsp. baking soda', '1/2 tsp. salt', '1 oz. cream cheese', '1 stick margarine', '1 tsp. vanilla', '1 lb. confectioners sugar',<sep> directions: 'Mix sugar and eggs and blend well.', 'Pour in oil and mix on medium speed until there is no trace of oil, up to 3 minutes.', 'Add flour and spices.', 'Blend well.', 'Add pumpkin and mix on low speed until well blended.', 'Bake in a well-greased and floured tube pan for 1 hour at 350.', 'Top with cream cheese icing.'

Output: Pumpkin Cake

Input: Consider Input: ingredients: '1 3/4 cups sugar', '4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)', '2 to 3 tablespoons bourbon', '1 1/2 cups all-purpose flour', '1/4 cup finely ground pecans', '1 teaspoon baking powder', '1/2 teaspoon baking soda', '1/2 teaspoon salt', '1 stick unsalted butter, at room temperature', '2 large eggs', '1 teaspoon pure vanilla extract', '1 cup buttermilk',<sep> directions: 'Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand.', 'Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes.', 'Remove from the heat and arrange the peaches in concentric circles over the caramel.', 'Drizzle with the bourbon; set the skillet aside.', 'Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl.', 'Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.', 'Add the eggs one at a time, beating after each addition, then beat in the vanilla.', 'Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated.', 'Pour the batter over the peaches and spread evenly.', 'Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes.', '(Cover loosely with foil if the cake is browning too quickly.)', 'Let sit 15 minutes, then invert onto a platter and let cool completely.', 'Photograph by Con Poulos'

Output: Peach-Bourbon Upside-Down Cake

Input: Consider Input: ingredients: 'Crust', '3/4 cup coarsely ground pecans', '3/4 cup finely crushed graham cracker', '3 tablespoons butter, melted', 'Cheesecake', '32 ounces cream cheese, softened', '4 eggs, at room temperature', '1 1/4 cups sugar', '1 tablespoon fresh lemon juice', '2 teaspoons vanilla', '2 cups sour cream', '1/4 cup sugar', '1 teaspoon vanilla', '1 quart strawberry', 'Raspberry Glaze', '12 ounces seedless raspberry jam', '1 tablespoon cornstarch', '1/4 cup peach schnapps', '1/4 cup water',<sep> directions: 'Combine pecans, graham cracker crumbs and butter in a bowl and mix well.', 'Press in a lightly buttered 10-inch springform pan and bake at 350 for 10 minutes.', 'Remove to a wire rack to cool completely.', 'Beat cream cheese in a large mixing bowl until smooth and creamy.', 'Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.', 'Spoon into the cooled prebaked crust.', 'Place pan on a baking sheet and place in middle of oven.', 'Bake at 350 for 40 to 45 minutes or until set.', 'The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.', 'Let stand 15 minutes at room temperature to cool.', 'Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.', 'After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350 for 5 minutes.', 'Let stand at room temperature to cool.', 'Chill, covered, for up to 2 days.', 'Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.', 'Spoon raspberry glaze over the top.', 'Chill, covered, until glaze is set.', 'For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.'
Output: Berry-Glazed Cheesecake