Spices are probably one of the most important baking ingredients during autumn. Pumpkin season is up now, so I offer to try this moist and nicely spiced cake.
It is quite tender and dense just right and that slight citrus hint gives it a nice kick. Ginger, cinnamon, cloves and nutmeg are well known as the best spices to accompany almost any pumpkin dish, they also give that flavourful scent to baked goods. This cake is finally drizzled with a special boozy caramel to brighten up any tea party.
The recipe makes a tall 9″/ 25 cm bundt cake.
- 11.5 oz/ 350 g peeled and deseeded pumpkin, cubed
- 180 g unsalted butter, room temperature
- 2 t vanilla essence
- 20 g fresh ginger, cleaned and finely grated
- 1 T orange zest
- 1 c/ 8.3 oz/ 250 g packed light brown sugar
- 3 eggs, room temperature
- 3 1/3 c/ 15 oz/ 450 g all-purpose flour
- 2 t ground ginger
- 1 t ground cinnamon
- ½ t ground nutmeg
- ¼ t ground cloves
- ¼ t salt
- 2 ½ t baking powder
- 1 t baking soda
- 1 c/8.3 oz/ 250 g buttermilk/ natural yogurt
Place the pumpkin in a small saucepan, fill with water and set over medium heat, cooking until tender, 20 – 30 min. Drain the water and mash/ process the pumpkin into smooth puree.
Preheat the oven to 375ºF/ 180ºC. Lightly grease a 9″/ 25 cm bundt cake pan.
With a mixer, beat the butter, vanilla essence, grated ginger, orange zest and sugar. One at a time, add the eggs, beating well after each addition. Stir in the pumpkin puree.
In a separate medium bowl, mix together the flour, all the spices, baking powder and soda.
Working with a spatula, mix in half the buttermilk mixture to the batter. Then stir in half the flour mixture followed by the remaining buttermilk and then remaining flour. Stir until just incorporated.
Spoon the batter into the cake pan. Bake ~60 min. or until fully done. A skewer inserted into the centre of the cake should come out clean.
Remove from the oven, let stand in the pan for 15 min., then invert onto a cooling rack and let it cool completely.
- 1 1/3 T/ 20 g unsalted butter
- ¼ c/ 1.67 oz/ 50 g packed brown sugar
- 1 T rum/ cognac/ whiskey
Put the butter and sugar into a small saucepan, set over meduim-low heat, bring to the boil and cook, stirring, for ~5 min., until thickened. Remove from the heat, stir in the alcohol.
- 2 T candied oranges/ peels
- 2 T pecans
Place the cake on a serving platter, top with candied oranges and pecans, drizzle with caramel sauce.