Pump­kin gin­ger­bread cake

Australian Women’s Weekly NZ - - CONTENTS -


185g but­ter, soft­ened 2 tea­spoons vanilla ex­tract 5cm piece (25g) fresh gin­ger, grated finely 1¼ cups (275g) firmly packed brown sugar

3 eggs

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


60g but­ter

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.

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