DISH | pumpkin gingerbread + salted caramel sauce & orange cream

pumpkin gingerbread-4

After all the resisting, here I go with another pumpkin recipe. Who do I think I am anyway?

More a dense snacking cake than a bread (what’s up with calling loaf bread anyway?), this pumpkin gingerbread is exactly the warm dessert Fall requires. It’s the kind of cake that fills the house with the spicy aroma of Autumn, the kind that wraps you in a blanket and keeps you warm on those dark, chilly nights, even the kind of cake you’d grab a chunk of and eat for breakfast, powering you through those frosty mornings. Tell me you haven’t dreamt of cake for breakfast. If you’re looking for permission, consider it given. It has loads more nutrients than the average cake so go ahead and live a little. If it makes you feel any better, it is called bread. 

Lightly spiced with subtle molasses undertones, the addition of pumpkin lends both added vitamins plus loads of moisture to this gingerbread. Next time I’m going to rock the real ginger and really take this to the nest level. Best served warm, it’s becomes a whole world more awesome when you smother it in this salted caramel sauce and fresh whipped cream accented with a touch of orange. You could go ahead and make real caramel out of sugar or totally wing it like I do. Welcome to the tree planting way. Oh, did I just enable your caramel addiction? Oops, my bad. The sauce will also thicken once chilled so feel free to wait for it to set and spread it all over that cake like the best frosting evah. Now that I think about it, you’re going to want to double that recipe. The orange cream also brings a brightness to the whole dish but vanilla ice cream would probably kick ass too.

Alright pumpkin, I give up. pumpkin gingerbread-7pumpkin gingerbread-8pumpkin gingerbread-3pumpkin gingerbread-10

pumpkin gingerbread + salted caramel sauce & orange cream
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Ingredients
  1. 1 2/3 cup flour
  2. 4 teaspoon ginger
  3. 1 tablespoon cinnamon
  4. 1 1/4 teaspoon baking powder
  5. pinch salt
  6. 2 tablespoons brown sugar
  7. 1/2 cup molasses
  8. 1/2 cup hot water
  9. 2/3 cup pumpkin puree
  10. 1/4 cup oil
  11. 1 teaspoon vanilla
  12. 1 egg
salted caramel sauce
  1. 2 tablespoons butter
  2. 2 tablespoons brown sugar
  3. 1 teaspoon vanilla
  4. 1 tablespoon heavy cream
  5. pinch sea salt
orange cream
  1. 1/2 cup whipping cream
  2. 1 teaspoon brown sugar
  3. 1/2 teaspoon orange zest
Instructions
  1. Preheat oven to 350. Grease a 9" round or 8" square cake pan.
  2. Combine dry ingredients.
  3. Mix together molasses and hot water. Whisk in pumpkin, oil, and vanilla. Whisk in egg.
  4. Mix together dry and wet ingredients just until combined.
  5. Bake 20-25 minutes. Serve warm or, if desired, let cool.
  6. For the salted caramel sauce, melt butter in a sauce pan. Add brown sugar and vanilla, stirring to dissolve sugar. Add in whipping cream and simmer til thick and glossy. Season to taste with sea salt.
  7. For the orange cream, whisk together all ingredients until thickened.
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1 Comment

  • November 7, 2013

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