My secret love affair with pumpkin spice continues. Who knew there was an actual spice that is based around a pumpkin!? It really does add an extra element to a cake or bake. It’s not just for coffee.
This is a variation on a theme. Gingerbread cake meets sticky toffee pudding. Sticky Pumpkin Pie Spiced Cake. I guess you could even have this as a pudding if you thought about it enough…….
This one requires a little planning and forethought.
Preheat the oven to gas 3, 170c, 150c fan and line 2 x 7” cake tins.
250g stoned and chopped dates
90g soft brown sugar
90g Black treacle
90g golden Syrup
100ml milk – I used semi skimmed
225g gluten free self raising flour
2 teaspoons pumpkin spice
Stage 1 – place the chopped dates and water into a pan, bring to a gentle boil, heat for a minute, then switch off and leave to cool. This could take around 15 minutes.
Stage 2 – in another pan – heat gently the sugar, butter, syrup and treacle until the butter has melted and the sugar has dissolved. Leave this too cool, again for around 15 minutes. If these last two stages are too hot, the egg mix will scramble before it’s had a chance to even cook in the oven.
Stage 3 – whisk the egg and milk and set to one side.
Stage 4 – sift together the gluten free flour and the spice.
Stage 5 – once everything is in place and done and cool enough, add the egg mix to the date mix. Add this then to the sugar and butter mix and stir well. Finally fold in the flour mix. Stir until everything is completely mixed in.
Pour the mix into the 2 tins and bake for 30-40 minutes, or until an inserted skewer comes out relatively clean, with some crumb attached. The remaining heat will finish the cooking off. Leave to cool in the tins, before removing to fill.
For the filling;
130g soft butter
260g icing sugar
30ml milk (optional)
100ml caramel sauce
Beat the butter until light and fluffy, stir in the icing sugar, milk and 80ml of the caramel sauce. Beat further (I used a hand electric whisk) until you have a piping consistency.
Fill and decorate as you desire and drizzle the final 20ml of sauce over the cake to finish.