Sunday, October 29, 2017

Candied Ginger and Pumpkin Bundt Cake

Have you ever made a cake that made the house smell so good that you're tempted to bake it every day so the house will smell good forever, and then you find out that the cake tastes just as good as it smells?
Candied Ginger and Pumpkin Bundt Cake
I did that this past weekend.
I want to bake it again and again and again.
And the Rum Toffee Sauce that went on top, well, all I can say is this, they're just lucky that there was some left to pour over the cake.  It's one of those sauces that needs constant taste tests.
To the detriment of the waist.
 The cake before the sauce.
Candied Ginger and Pumpkin Bundt Cake

Look at all that luscious toffee sauce pooling around the cake. 
Candied Ginger and Pumpkin Bundt Cake

I bake and donate a cake every couple of weeks to our local American Legion.  They raffle the cake and use the proceeds from the raffles in our community. They have a signup sheet, where you can buy as many chances on the cake as you wish.  As soon as the sheet is filled out, they spin a roulette type wheel and if your number gets picked you get the cake.
I usually drop the cake off at 4, and then we come back a little later for hamburgers, have a drink, visit with friends. Well, last week we got there, a little earlier than usual, and a few minutes after we arrived one of our friends brought the cake over to our table. It turns out they won the cake.
All the chances had been sold before we got there which had to have been a record.   And I got to taste cake, cause of course our friends won it. I like having friends.
I ate my slice before my hamburger came.
Life is short and one should eat dessert first, shouldn't you?
I got a lot of compliments on it, and I'm not saying we licked the plate the cake was on, to get all the toffee sauce, but it's amazing how much you can scrape up with a fork. 

I got the recipe here and then of course, made it to my taste.   Willow took such pretty pictures, but you'll just have to settle for mine.

My mother would have loved this cake as well. She wasn't much for sweets, but did love her candied ginger.  I think the little melty bits of candied ginger are what took this cake over the top. 
Here's the toffee sauce, cooking away .

Yield: 1 bundt cake

Candied Ginger and Pumpkin Bundt Cake
Candied Ginger and Pumpkin Bundt Cake

prep time: 20 MINScook time: 40 MINStotal time: 60 mins
This is a rich, flavorful cake and the toffee rum sauce puts it over the top.


  • 2 cups AP Flour
  • 2 1/4 teaspoon Baking Powder
  • 1 1/2 tsp. Ground cinnamon
  • 1/2 tsp. ground nutmeg (I use a microplane and grate the nutmeg, fresh)
  • 6 tablespoons Butter
  • 3/4 cup dark brown sugar
  • 1 egg
  • 3 tablespoons finely chopped candied ginger
  • 1 cup boiling water
  • 3/4 cup Molasses, unsulphured
  • 3/4 tsp. Baking Soda
  • 1 cup plain pumpkin puree
Rum Toffee Sauce
  • 1 stick (1/4 lb.) butter
  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup heavy whipping cream
  • 3 tablespoons rum (more if you like)


  1. Preheat oven to 350 degrees, grease and flour a 9-10 inch bundt pan. Sift together the flour, spices and baking powder, set aside. Add the molasses and baking soda to the boiling water, then stir in the chopped candied ginger, set aside for a couple of minutes to cool. Add the pumpkin puree, let sit til cool. Cream the butter and brown sugar together until light and fluffy, then add the egg, continue to beat for another minute or so, until it's lighter in color. Add the cooled molasses mixture to the creamed butter and sugar, mix at low speed until combined. Then fold in the dry ingredients until they are barely moistened. Much like making muffins. Pour or spoon into the bundt pan and bake for 35-40 minutes until the top of the cake is firm and springs back to the touch and a toothpick inserted into the cake comes out clean. Let sit for 5 minutes after removing it from the oven, place a plate over the pan and invert it. The cake should come right out. Let sit to cool while you prepare the toffee sauce.
Rum Toffee Sauce
  1. Combine the cream, sugar and butter in a small saucepan. Over medium-high heat, whisk the ingredients together and let it come to a boil. Turn the heat down to medium and continue to cook, stirring constantly for 12-15 minutes until the sauce thickens. I use a spoon and check to see if it coats the back of the spoon, as soon as it does, stir in the Rum. Whisk together and let cool. It will thicken even more as it cools. Pour over cake just before serving.
Created using The Recipes Generator
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.