Pumpkin gingerbread cake
SERVES 12 PREP AND COOK TIME 2 HOURS 15 MINUTES (+ STANDING TIME)
185g butter, softened 2 teaspoons vanilla extract 5cm piece (25g) fresh ginger, grated finely 1¼ cups (275g) firmly packed brown sugar
3 cups (450g) self-raising flour 3 teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon cooking salt ¾ teaspoon bicarbonate of soda 1 cup (250ml) buttermilk
1½ cups (350g) mashed butternut pumpkin
2 tablespoons thinly sliced crystallised ginger
2 tablespoons coarsely chopped roasted pecans
½ cup (110g) firmly packed brown sugar 2 tablespoons water
2 tablespoons dark rum
1 Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm bundt pan.
2 Beat the butter, extract, grated ginger and sugar in a large bowl with an electric mixer until pale and fluffy.
Beat in the eggs, one at a time, until just combined. Fold in combined sifted flour, ground spices, salt and soda with buttermilk, in two batches, until combined. Stir in pumpkin. Spread mixture into pan – the batter should nearly fill the pan. 3 Bake cake on lowest oven shelf for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in the pan for 15 minutes before turning out onto a wire rack to cool. Level the base of the cake, if necessary.
4 CARAMEL SAUCE: Stir the butter, sugar and the water in a small saucepan over low heat, without boiling, until the butter melts and sugar dissolves. Bring to the boil; boil for 3 minutes or until the sauce thickens. Remove from heat; stir in rum. Stand sauce for 5 minutes to thicken.
5 Place the cake on a cake stand or plate; drizzle with the sauce. Decorate with crystallised ginger and pecans. Serve warm or cold.
Cake suitable to freeze. Not suitable to microwave.