Spiced pumpkin gingerbread cake with caramel drizzle

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Total Time:
110min
Prep:
45min
Cook:
65min
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
  • 150 g Reduced fat oil spread, softened
  • 2 tsp Vanilla bean extract, alcohol free
  • 25 g Ginger, finely grated
  • 60 g Sweetener, stevia, (1/2 cup) granulated
  • 1/2 cup(s) maple syrup
  • 2 medium Egg
  • 2 cup(s) white self-raising flour
  • 2 tsp dried ginger, ground
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cooking salt
  • 1/2 tsp bicarbonate of soda
  • 3/4 cup(s) skim milk
  • 1 cup(s) Boiled pumpkin, (270g of cold, mashed butternut pumpkin)
  • 1/4 cup(s) pecans
  • 1 tbs maple syrup, extra
  • 1/4 cup(s) extra light cooking cream
  • 1 x 3 second spray(s) oil spray
Instructions

Preheat oven to 180°C. Lightly spray a deep 21cm baba cake tin with oil.

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.

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.

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.

Place cake on a serving plate. Drizzle with caramel sauce.

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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