This morning I had a request for a recipe, that’s my first one! I was so humbled. A friend from high school asked for a pumpkin pie recipe because she had a lot of frozen pumpkin she’d like to use up. I told her the only pumpkin recipe I’ve posted thus far has been for From Scratch Pumpkin Spice Lattes. I haven’t come across a pie recipe I would call THE BEST just yet so instead I have a pumpkin gingerbread cake recipe with HOMEMADE CARAMEL SAUCE I hope will do the trick!
If my memory serves me correctly (and it usually does) I believe this recipe came out of a newspaper and into the Farmer’s Aunt’s hands who then passed it to the Farmer’s Mum who shared it with me. For the past 10 years we’ve both been baking it often because it’s SO moist and delicious and the homemade caramel is divine. You’ll want to eat that with a spoon, in fact, and when you find out how easy it is to make you’ll wonder why you’ve been eating the processed store-bought garbage for the past decade.
These pictures are a little old because I actually made this at Thanksgiving and just haven’t typed the posting out yet. I would hop up and make one right now just for fresh pictures but my ass is strongly protesting. I’ve just eaten two batches of lemon bars and another saver dish of cake showed up last night from the Farmer’s Mum so I best not push it. I want to wear the new jeans I just got (ON SALE by the way) for a while.
First, the gingerbread cake. Start out by sifting together all the dry ingredients in a bowl and set aside.
In your mixer, cream the butter and sugar until fluffy then add the egg, pumpkin and molasses.
Add the dry mixture to the butter mixture alternately with the milk (I didn’t have enough hands to do this and take pictures at the same time so hopefully you get the idea) and if you’ve chosen to add nuts or raisins, add those in now. Pour into a greased bundt pan and bake at 350F for 40-50 minutes.
While it’s baking, we make THE CARAMEL SAUCE. sdklfja. Whoops, my fingers just slipped because I was drooling on my keyboard! All fixed now, sorry.
Melt the butter on medium heat and stir in the sugar and syrup. Bring it to a boil and stir ALL THE TIME or it’ll burn.
Once boiling, remove it from the heat, add the cream and put it back on to boil again.
After it boils once more, take it off the heat and set aside to cool down. Resist the urge to lick the spoon until it’s cool or you’ll burn your tongue and throat. I’m speaking from experience.
Pumpkin Gingerbread Cake
2/3 cup butter
1/2 cup sugar
3/4 cup pureed pumpkin
1/3 cup molasses
2 cups flour
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
2/3 cup buttermilk (or just add some vinegar to regular milk to make buttermilk)
1/2 cup raisins or nuts (opt)
Homemade Caramel Sauce
1/2 cup butter
1 & 1/4 cup brown sugar, packed
2 Tbsp corn syrup
1/2 cup whipping cream
As you can see from this picture, I had a minor accident taking this out of the oven. I guess I greased the pan SUPER GOOD because when it flipped out (actually SHOT out was more like it) it hit the side of the cake carrier and half of it smashed into oblivion. For a nano-second I contemplated making another cake because this one wasn’t “pretty” and I was taking it to Thanksgiving dinner but then I was like “what do I do with this one? Throw it out?! Pfffft!” because we all know throwing out cake* is a CARNAL SIN.
(*Actually, everyone but my amazing picture-taking Cuz from Love and Laugh Photography knows throwing out cake and/or icing is a carnal sin but my SIL already talked to her about it twice so I don’t think I need to bring it up again. Public blog humiliation should be enough for her to know that any cake and/or icing from now until the end of time will never see the inside of a garbage can again, regardless of who tells you to, right Ash?)
Enjoy your pumpkin delightfulness, I hope this is as good as a pie recipe or better, J! Much love! Kim, THE Farmer’s Wife.