Pumpkin Gingerbread Cake With Caramel Sauce

By Soo Kim and The Test Kitchen

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Pumpkin Gingerbread Cake With Caramel Sauce
Photography by Yvonne Duivenvoorden

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	567567 cal
pro	5 g5g pro
total fat	31 g31g total fat
sat. fat	9 g9g sat. fat
carb	70 g70g carb
fibre	2 g2g fibre
chol	80 mg80mg chol
sodium	189 mg189mg sodium
potassium	467 mg467mg potassium
% RDI:	-
calcium	1010 calcium
iron	2727 iron
vit A	5959 vit A
vit C	55 vit C
folate	2929 folate

Preparation time: 15 minutes
Total time : 1-1/4 hours

Calling all ginger lovers! This festive cake deliciously covers ginger from every angle, from fresh to ground to the pièce de résistance – an attractive crystallized ginger garnish.

Ingredients

1-1/3 cups packed dark brown sugar 1-1/3 1-1/3cups cupspacked dark brown sugar
1 cup vegetable oil 1 1cup cupvegetable oil
1/3 cup fancy molasses 1/3 1/3cup cupfancy molasses
3 eggs 3 3eggeggs
2 cups canned pumpkin purée 2 2cups cupscanned pumpkin purée
2-1/2 tbsp minced fresh ginger 2-1/2 2-1/2tbsp tbspminced fresh ginger
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
2-1/2 tsp ground ginger 2-1/2 2-1/2tsp tspground ginger
2 tsp cinnamon 2 2tsp tspcinnamon
2 tsp baking powder 2 2tsp tspbaking powder
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch ground cloves 1 1pinch pinchground cloves
3 tbsp chopped crystallized ginger 3 3tbsp tbspchopped crystallized ginger
Caramel Sauce:
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1/2 cup unsalted butter 1/2 1/2cup cupunsalted butter
2 tsp lemon juice 2 2tsp tsplemon juice
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 pinch salt 1 1pinch pinchsalt

Preparation

In large bowl, beat together sugar, oil, molasses and eggs until lightened and thickened, about 2 minutes. Beat in pumpkin, fresh ginger and vanilla.

Whisk together flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg, salt and cloves; stir into pumpkin mixture. Scrape into greased and floured 10-inch (3 L) fluted tube pan; tap pan on counter to smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 20 minutes. Remove from pan; transfer to rack and let cool completely. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Caramel Sauce: Meanwhile, in saucepan, melt together sugar, butter and lemon juice over medium heat until dissolved, whisking to combine. Cook, without stirring, until amber coloured, about 4 minutes. Averting face, whisk in cream and sa< bring to boil. Cook until thickened, about 2 minutes. Let cool slightly. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)

Drizzle half over cake; sprinkle cake with crystallized ginger. Serve remaining sauce with cake.

Source : Canadian Living Magazine: December 2011