I’m back with a pretty American recipe, it has to be said. It’s got pumpkin and bourbon — two flavors that will always epitomize America to me. People go a little crazy for all things pumpkin pie spiced as soon as the first day of autumn arrives.
Ingredients
- 2 large eggs
- 3/4 cup of sugar
- 1 cup of pumpkin puree
- 1/2 cup of canola oil
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of salted caramel sauce
- 1/2 tablespoon of bourbon
- 1 cup of heavy whipping cream
- 1 tablespoon of bourbon
- 1/2 cup of chopped toasted pecans
Instructions
- Preheat oven to 350 F / 180 C
- Line an 8 inch square tin with parchment paper.
- In a large mixing bowl, beat together the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and beat to combine.
- Sieve the flour, baking powder, baking soda and salt into a bowl.
- Add these dry ingredients to the wet ingredients, and beat until just combined.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Place the cake into the oven, and cook for 35 to 40 minutes.
- Test with a cake tester or sharp knife to confirm it’s cooked.
- As soon as the cake is out of the oven, heat the caramel sauce with 1/2 tablespoon of bourbon in a saucepan until warmed through.
- Using the sharp end of a chopstick, poke small holes evenly spaced on the surface of the cake.
- Pour most of the caramel sauce into the holes of the cake. Reserve about teaspoon for the topping.
- Place the cake on a cooling wrack to cool.
- Whip the cream and add the bourbon to the whipped cream. Give the cream a final whip so that it forms soft peaks.
- Spoon the whipped cream on top of the cooled cake.
- Scatter the toasted pecans on top of the cream.
- Drizzle the remaining caramel sauce over the cream.
