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
MethodIn 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
- Iron 27.0
- Folate 29.0
- Calcium 10.0
- Vitamin A 59.0
- Vitamin C 5.0