Pumpkin Gingerbread Cake With Caramel Sauce

Pumpkin Gingerbread Cake With Caramel Sauce250 Author: Canadian Living Credits: Pumpkin Gingerbread Cake With Caramel Sauce250

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2011

Ingredients

  • 1 1/3 cup packed dark brown sugar
  • 1 cup vegetable oil
  • 1/3 cup fancy molasses
  • 3 eggs
  • 2 cups canned pumpkin purée
  • 2 1/2 tablespoons minced fresh ginger
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 pinch ground cloves
  • 3 tablespoons chopped crystallized ginger
Caramel Sauce:
  • 2/3 cups granulated sugar
  • 1/2 cup unsalted butter
  • 2 teaspoons lemon juice
  • 1/2 cup whipping cream
  • 1 pinch salt

Method

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 salt; 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.

Nutritional facts Per each of 12 servings: about

  • Sodium 189 mg
  • Protein 5 g
  • Calories 567.0
  • Total fat 31 g
  • Potassium 467 mg
  • Cholesterol 80 mg
  • Saturated fat 9 g
  • Total carbohydrate 70 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 59.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pumpkin Gingerbread Cake With Caramel Sauce

Login