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Photo of Spiced pumpkin gingerbread cake with caramel drizzle by WW

Spiced pumpkin gingerbread cake with caramel drizzle

8
Points®
Total Time
1 hr 50 min
Prep
45 min
Cook
1 hr 5 min
Serves
14
Difficulty
Moderate
Never used cold mashed pumpkin in a sweet cake before? Well this is the time to try! With all the spice of a tasty gingerbread and a sweet caramel sauce you won’t even realise you’re eating vegies.

Ingredients

Reduced fat oil spread

150 g, softened

Vanilla bean extract, alcohol free

2 tsp

Fresh ginger

25 g, finely grated

Granulated stevia sweetener

60 g, (1/2 cup) granulated

Maple syrup

½ cup(s)

Egg(s)

2 medium

White self-raising flour

2 cup(s)

Ground ginger

2 tsp

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

Bicarbonate of soda

½ tsp

Skim milk

¾ cup(s)

Pumpkin, cooked without added fat

1 cup(s), (270g of cold, mashed butternut pumpkin)

Pecans

¼ cup(s)

Maple syrup

1 tbs, extra

Light cream

¼ cup(s), (cooking cream), (60ml)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a deep 21cm baba cake tin with oil.
  2. Using electric beaters, beat 100g spread, vanilla extract, fresh ginger, stevia and half the maple syrup in a large bowl until pale and fluffy. Beat in eggs, 1 at a time, until just combined. Fold in flour, ground ginger, cinnamon and nutmeg, salt and bicarbonate of soda with the milk, in 2 batches, until combined. Stir in pumpkin until combined.
  3. Spread mixture into prepared tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before turning onto a wire rack to cool completely.
  4. Meanwhile, heat cream, remaining spread and maple syrup in a small saucepan over medium heat. Bring to the boil and boil for 2 minutes or until sauce reduces slightly. Remove from heat. Set aside for 5 minutes to thicken.
  5. Place cake on a serving plate. Drizzle with caramel sauce.
  6. Place ¼ cup pecans on a baking tray lined with baking paper. Drizzle with extra maple syrup and toss to coat. Bake for 10-12 minutes, stirring occasionally, or until golden and crisp. Set aside to cool. Coarsely chop. Sprinkle on top of cake.

Notes

TIP: Get ahead by making this cake up to one day ahead.

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