Pumpkin-Ginger Cake with Cinnamon-Bourbon Glaze
October 28th, 2007 by Tink Boord-Dill
If you are looking for a sophisticated Halloween desert for grownup goblins, here is a good one!
For more Halloween Recipes, check out the October 2006 Archives here at TheArmchairChef.com.
Enjoy!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com Halloween Countdown 2007 PUMPKIN-GINGER CAKE with CINNAMON-BOURBON CARAMEL GLAZE |
| Despite being based on commercial cake mixes, this combination is truly a sophisticated Halloween Dessert! |
| Ingredients |
| Pumpkin-Ginger Cake 1 box spice-cake mix 1 box devil’s-food cake mix two 16-oz. cans pumpkin 2 Tbs. cloves 2 Tbs. cinnamon 2 Tbs. nutmeg whipped topping for garnish |
| Cinnamon-Bourbon Caramel Glaze 1-1/4 sticks butter 1 cup brown sugar 1/8 cup corn syrup allspice, cinnamon, and nutmeg 2/3 cup heavy cream 1/4 cup bourbon matches or lighter to light bourbon (optional) |
| Step by Step |
| Cake Preparation: Preheat oven to 325 degrees F. 1) Follow directions for blending ingredients on each cake mix, then blend the two mixtures. 2) Add pumpkin and seasonings and blend well. 3) Bake at 325 degrees for 40 minutes. 4) Serve warm with glaze and spoonful of whipped topping |
| Glaze Preparation: 1) Melt butter and skim off unclear portion, using only clarified portion. 2) Add brown sugar and let simmer. 3) Add corn syrup and continue to simmer until it begins to thicken. 4) Season with allspice, cinnamon and nutmeg. Remove from heat. 5) Add heavy cream and stir. 6) Bring back to a boil and add bourbon. If a cleaner flavor is desired, stand back and light the sauce so that the alcohol burns away. |