Recipe details Medium · 10 servings
Nutrition Per Serving
estimated
Sticky Pumpkin-Chestnut Gingerbread
This cake combines pumpkin bread, gingerbread, and sticky toffee pudding for a cozy and comforting dessert. It features roasted chestnuts, warm spices, and a luscious toffee sauce, perfect for holidays and special occasions.
Ingredients
- • Neutral oil for the pan
- • 6 ounces (170g) peeled roasted chestnuts
- • 1/2 cup molasses (3 1/2 ounces or 85g)
- • 1/8 teaspoon baking soda
- • 15 ounces (425g) canned unsweetened pure pumpkin pie filling
- • 1 tablespoon finely grated fresh ginger
- • 1 1/2 teaspoons vanilla extract
- • 2 1/2 cups all-purpose flour (11 3/4 ounces or 333g)
- • 2 teaspoons baking powder
- • 1 1/4 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt
- • 1 teaspoon ground cinnamon
- • 1/2 teaspoon ground allspice
- • 1/2 teaspoon ground nutmeg
- • 1/2 teaspoon ground ginger
- • 1/4 teaspoon ground cloves
- • 1 cup granulated sugar (8 1/2 ounces or 250g)
- • 4 large eggs (7 1/8 ounces or 200g), at room temperature
- • 3/4 cup neutral oil (5 1/3 oz / 150g) such as grapeseed or avocado
- • 10 tablespoons unsalted butter
- • 1 cup packed dark brown sugar (7 1/2 oz / 213g)
- • 1 cup heavy cream (8 1/2 oz / 240g), at room temperature
- • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt
Instructions
Preheat the oven to 350°F. Brush a 13 x 9-inch pan with neutral oil, line with parchment, and set aside.
In a small saucepan, combine chestnuts, molasses, and 1/2 cup water. Simmer over medium heat until chestnuts soften, about 12 to 15 minutes. Finely chop the chestnuts.
Mix in the baking soda and set aside to cool to room temperature.
In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Beat sugar and eggs with a hand mixer in another bowl on medium-low speed. Gradually increase speed, beating until mousse-y, about 3 minutes.
Stream in the oil and beat until smooth and emulsified.
Add the pumpkin mixture to the egg mixture and mix on medium-low until combined, about 2 minutes.
Gradually add the flour mixture, mixing on low, until evenly mixed.
Pour batter into prepared pan, smoothing the top.
Bake until cake tester comes out clean, 35 to 40 minutes. Let cool.
For toffee sauce, melt butter over medium heat, then add brown sugar, cream, and salt. Bring to a boil and cook until smooth, about 3 minutes.
Let the sauce cool for 5 minutes and pour over the cake.
Recipe from Cookbook Hub - www.cookbookhub.org