Pumpkin Cake with Caramel Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Meet the Cook: If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. We have two children, 7 and 4. -Roberta Peck, Fort Hill, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon ground nutmeg |
1/2 teaspoon salt |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
1 cup canola oil |
caramel sauce: |
1-1/2 cups packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
dash salt |
1-1/4 cups water |
2 tablespoons butter |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce. Yield: 12-16 servings.
|
|