Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of a prepared pumpkin spice blend…
Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of a prepared pumpkin spice blend for the cinnamon, ginger, nutmeg, clove, and allspice, if you prefer.
- 1/2 lb pitted Medjool dates, roughly chopped (about 15 each; 1 1/2 cups chopped)
- 1/4 cup vegetable oil or melted butter
- 1 (15 oz) can pumpkin purée
- 3/4 cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground allspice
- 4 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1 cup maple syrup
- 1 1/2 cups heavy cream
- In a heat safe bowl, combine the dates with 1 cup of boiling water. Cover and set aside to soak for at least 30 minutes.
- Preheat the oven to 350°F. Lightly oil an 8- by 8-inch baking pan and line with two overlapping pieces of parchment paper. Set aside.
- In a large bowl, combine the flour, salt, baking soda, cinnamon, ginger, nutmeg, clove, and all spice. Set aside.
- Transfer the dates and soaking liquid to a blender. Add the oil, pumpkin, and brown sugar, and blend to combine. Add the eggs and blend again until smooth. Pour the mixture into the bowl with the flour and other dry ingredients, and fold to combine.
- Transfer to the prepared baking pan and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Set the pan on a wire rack to cool.
- To make the sauce, combine the butter, salt, maple syrup, and cream in a medium saucepan. The mixture will bubble up at least 4 times its size as it cooks, so be sure to choose a larger pan than seems necessary.
- Bring the mixture to a low boil over medium heat, and cook, stirring constantly, until it has thickened enough to coat the back of a spoon and darkened in color to a light caramel color. It will thicken more as it cools.
- To serve, slice the cake into 9 or 12 pieces, as desired, and spoon sauce over each slice just before serving.
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