Pumpkin gingerbread cake

Give your next morning tea a touch of spice.
1H 30M

With the lovely sweetness of pumpkin and lightly spiced with gingerbread spices – ginger, cinnamon, nutmeg and cloves – this is one delightful cake.

Looking for more desserts with hidden vegetables or more beautiful bundt cakes?


Caramel sauce


1.Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) bundt pan.
2.Beat butter, extract, ginger and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Fold in combined sifted flour, spices, salt and soda with buttermilk, in two batches, until combined. Stir in pumpkin.
3.Spread mixture into pan; batter should nearly fill the pan.
4.Bake cake on lowest oven shelf for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before turning out onto a wire rack to cool. Level the base of the cake, if necessary.
5.Make caramel sauce. Stir butter, sugar and the water in a small saucepan over low heat, without boiling, until butter melts and sugar dissolves.
6.Bring to the boil; boil for 3 minutes or until sauce thickens. Remove from heat; stir in rum. Stand sauce for 5 minutes to thicken.
7.Place cake on a cake stand or plate; drizzle with sauce. Decorate with crystallised ginger and pecans. Serve warm or cold.

You need to cook 1kg pumpkin for the amount of mashed pumpkin needed. You can decorate this cake with Chinese candied ginger strips, available from Asian grocers.


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