Pumpkin Spice Cake With Caramel Sauce

Ingredients

The cake:

• 4 eggs
• 1 cup vegetable oil
• 2 cups fresh pumpkin or butternut or Hubbard squash, pureed
• 2 cups sugar
• 2 cups cake flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 2 teaspoons baking soda
• ½ teaspoon salt
• Confectioners’ sugar

The caramel sauce:

• 1 cup sugar
• ¼ cup water
• ½ teaspoon lemon juice
• 2 cups heavy cream

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    924 calories; 52 grams fat; 16 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 109 grams carbohydrates; 2 grams dietary fiber; 79 grams sugars; 7 grams protein; 174 milligrams cholesterol; 523 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 10-inch cake, 8 to 10 servings

Preparation

1. To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch cake pan that is 2 inches deep. Beat the eggs in a bowl until smooth, then beat in the vegetable oil and pumpkin puree. Sift remaining ingredients into a large bowl. Add the mixture and stir until combined.
2. Scrape the batter into the prepared pan. Tap the pan against a hard surface a couple of times to settle any air bubbles. Bake until a skewer inserted in the center of the cake comes out clean, about 45 minutes. Place on a rack to cool. Turn the cake out of the pan.
3. To make the caramel sauce, combine the sugar, water and lemon juice in a saucepan. (It’s easier to see the caramel color in a light-colored, enamel pan.) Place over medium heat to dissolve the sugar. Increase heat and bring to a boil. Wet a pastry brush and wash down the sides of the pan to keep them clean of sugar. Cook until the sugar turns a deep golden color. Swirl the pan gently to insure even cooking and coloration. Remove from the heat. Carefully stir in cream. Return pan to the heat and cook, stirring constantly, until the caramel is completely dissolved and the sauce is smooth. Chill.
4. To serve, slice the cake and place 1 piece on each plate. Sprinkle with powdered sugar and spoon sauce around the cake. Serve immediately

1 hour