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Easy cake, but tastes amazing!
Servings 8
Calories 285 kcal
Prep Time20 mins
Cook Time35 mins
Total Time55 mins

Ingredients
 

  • 175 g self raising flour
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 0.5 tsp freshly grated nutmeg
  • 50 g butter
  • 140 g caster sugar
  • 200 g roasted or tinned pumpkin puree
  • 3 tbsp milk
  • 1 egg

Caramel Syrup

  • 150 g sugar
  • 100 water

Instructions
 

  • Preheat the oven to 180C / 350F / Gas 4. Line a 900g loaf tin (about 21.5cm x 11cm x 6cm deep) with greaseproof paper or loaf tin liner and grease well
  • Mix the flour, baking powder, bicarb, mixed spice, nutmeg.
  • Add the butter and rub in. Add the caster sugar, mix well.
  • Mix the pumpkin, milk and beaten egg, add to the flour mixture and fold in but do not overwork.
  • Spoon into the prepared tin, lined with baking parchment and bake for 35-40 minutes until well risen.
  • Once the cake is cooked, remove it from the oven and cool slightly. Leave it in the tin.
  • Place the sugar into a pan and cover with just enough water, bring to a boil and boil until the sugar turns to a light caramel.
  • Add the 100mls water; it will splutter and boil, so stand back.
  • Re boil until the caramel is dissolved.
  • Cool slightly.
  • Using a skewer, lightly prick the sponge, then pour over the syrup.
  • Cool and lift out once cold, remove the paper and slice.
  • Dust with icing sugar and serve with thick cream.
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Nutrition Facts
Caramel Soaked Spiced Pumpkin Cake
Amount per Serving
Calories
285
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Cholesterol
 
34
mg
11
%
Sodium
 
153
mg
7
%
Potassium
 
95
mg
3
%
Carbohydrates
 
55
g
18
%
Fiber
 
1
g
4
%
Sugar
 
37
g
41
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Cakes
Cuisine Autumn, Halloween, ITV This Morning
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