Caramel Soaked Spiced Pumpkin Cake
Easy cake, but tastes amazing!
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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
285
Calories
6G
Fat
4G
Saturates
37G
Sugars
153G
Salt
4G
Protein
55G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
