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PUMPKIN CAKE
serves 8 to 10
FOR CAKE:
4 eggs
1 cup vegetable oil
2 cups pureed pumpkin
2 cups sugar
2 cups cake flour
1/2 teaspoon cinnamon
1/2
teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4
teaspoon allspice
2 teaspoons baking soda
1/2 teaspoon salt
confectioner's sugar
CARAMEL SAUCE:
1 cup sugar
1/4 cup
water
1/2 teaspoon lemon juice
2 cups cream
Cake:
Preheat
oven at 350degrees.
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 oil and pumpkin
purée.
Sift remaining ingredients in a bowl. Add the mixture and
stir until combined. Add to prepared pan.
Bake about 45 minutes, or until
center is firm. Unmold on rack to cool. Dust with confectioner's sugar.
Caramel sauce:
In a heavy bottom saucepan, combine sugar, water and
lemon juice. Boil until sugar turns deep golden color. Swirl the pan gently to
insure even cooking and coloration.
Remove from heat. Carefully pour in
cream. Stir until caramel is completely dissolved and the sauce is smooth.
Chill.
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