World’s Best Pumpkin Gingerbread Bundt Cake, with Toffee Sauce

Pumpkin Gingerbread Bundt 2/3
Pumpkin Gingerbread Cake with Toffee Sauce – recipe in post

“It’s bigger than love. Brighter than all the stars combined. Dwarfing the sun, burning within my heart and mind.” Ben Gibbard, “Bigger than Love”(based on letters between F. Scott Fitzgerald and his wife Zelda)

Do you ever have those moments when you’re thinking about something, trying to get your head together, and a song comes on the radio that just clicks? Like the most impeccably timed lyrics imaginable, and one chorus later everything makes sense?

And sure, maybe thirty seconds into the song it turns out to be about something entirely different, and yes, maybe you’re just imposing whatever message you were hoping to hear over the singer’s words, and okay, perhaps it’s a little crazy to think the answers to one’s problems could be summed up in one catchy verse…

But sometimes, whether I’m making it up or not, that perfect song at that perfect time can get me past whatever mental block I’m having. Like drain-o for my brain-o. Then, of course, the tune gets stuck in my head and I’m still replaying it days later… what was that about unclogging my head?

Is there a song that speaks to you right now, or that you just can’t stop humming in the back of your head? Do tell!

Pumpkin Gingerbread Bundt 1/3
Pour!

This Pumpkin Gingerbread cake is based off a recipe from The English Kitchen – Marie calls it “The World’s Best Gingerbread Cake”, and so far I’ve found no evidence to the contrary.

One could reason, then, that this is The World’s Best Pumpkin Gingerbread Cake… but I can’t say I’ve eaten enough of them to have any proof of that. I can say, however, that it blew all my expectations out of the water. Unlike some other recipes I’ve tried, this one doesn’t skimp on the spices. It is most definitely a ginger-bread cake. Then the pumpkin comes along and mellows the spice just slightly, making for the perfect balance of flavors. On its own, the cake is incredibly moist and not overly sweet… with the toffee sauce, it is a force of will not to devour whole.

Pumpkin Gingerbread Bundt, textToffee Sauce, text

Pumpkin Gingerbread Cake with Toffee Sauce
Cake adapted from Marie at The English Kitchen
Toffee sauce adapted from my English Sticky Toffee Pudding
Makes one 9-10 inch bundt cake

2 cups (8.5oz) all-purpose flour
2 1/4 tsp. baking powder
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. sea salt
1 cup (8oz) boiling hot water
3/4 cup (6oz) unsulfured molasses
3/4 tsp. baking soda
1 cup (8oz) unsweetened pumpkin puree (make your own, here)
6 TBSP (3oz) unsalted butter, softened
3/4 cup (5.6oz) dark brown sugar, packed
1 large egg, room temperature

Toffee Sauce
1 stick (4oz) unsalted butter
1 cup (7.5oz) dark brown sugar, packed
1/2 cup (4oz) heavy or double cream
2-3 TBSP orange liquor, or rum, or other – optional

Method
1.   Preheat oven to 350f. (176c.) — grease and flour a 9-10 inch bundt pan.
2.   Whisk together the flour, baking powder, spices, and salt. Set aside.
3.   Add the molasses and baking soda to the boiling water, stir to combine, then set aside to cool.
4.   In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg, and beat until fluffy and lightened in color.
5.   On low speed, add the pumpkin puree and the cooled molasses mixture. Once combined, stir in the dry ingredients until just blended — do not over-mix.
6.   Pour batter into your prepared pan and bake on the center rack for 35-40 minutes, or until the top of the cake is firm and springy to the touch and a tooth pic inserted in the center comes out clean.

Toffee Sauce
1.   In a heavy sauce-pan, combine butter, cream, and brown sugar over medium-high heat. Stir continuously until the sauce reaches a boil, then reduce the heat to medium-low. Continue stirring for another 8-10 minutes, or until the sauce has thickened.
2.   To test if the sauce is thick enough, spoon a small amount onto a cool plate and tip the dish to the side – this will give you an idea of how thick the sauce will be once it has cooled.
3.   Once the sauce is thickened to your liking, remove from heat and stir in any liquor or flavorings, if using.

When ready to serve, pour the toffee sauce over the cake. Any extra toffee sauce can be stored in an airtight container in the fridge for up to the expiration date of the cream — left-overs will firm up when chilled, and can be eaten as a dip with apple slices, or re-warmed and spooned over ice cream.

Pumpkin Gingerbread Bundt 3/3

23 thoughts on “World’s Best Pumpkin Gingerbread Bundt Cake, with Toffee Sauce

  1. Maggie

    Oh my oh my! I love this cake. I wonder if I could do it in a regular cake pan or two, since I don’t own a bundt pan (gasp!). Gorgeous photos!

    Reply
  2. Jennifer

    I love bundt cakes, they always some how seem more impressive. I will definitely try this one, very seasonal. As for the song recently stuck in my head Feel Again by One Republic.

    Reply
  3. shannon weber

    willow, your photos of this cake are breathtaking! truly, you’re one of my favorite food photographers; it’s just gorgeous. Plus, i’d eat that entire cake, because i know it has to be incredible.

    Reply
  4. Sunday Morning Banana Pancakes

    This has to be the BEST Pumpkin Gingerbread ever- you made it Willow, how could it not be the best?

    I love the moodiness of the photos and the pops of the little orange pumpkins!

    Tell me, what program are you using to create the type on your pictures? I miss picnic and have yet to find a program I like….what have you found to work the best for written applications to photos?

    Reply
    1. Willow

      I currently have Corel Paintshop on my computer… hoping to upgrade to PS Lightroom, though. I liked being able to edit in picnic after my photos were uploaded to flickr, but I have yet to find a replacement for that. As it is, I save my original image, then do the text and save a separate copy of it (so I still have the original).

      Reply
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  6. Anonymous

    I more or less followed the recipe the first time, using the metric mesurements for sugar, as that turned out to be less than the cups, and it was still too sweet for me. I’m trying it now with no sugar, molasses and pumpkin only as sweeteners.

    Reply
    1. Willow

      I’m sorry to hear it was too sweet – it is definitely very sweet with the toffee sauce, but without it The Fiance and I both found it to be well balanced. I just double checked the measurement for the brown sugar in the cake, and by weight it seems to be correct… were you measuring the ounces by volume?
      Either way, I hope it turns out more to your liking without the sugar. Please stop by and let me know how it goes!

      Reply

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