Photos on Gimme a Little Sugar on the Weekend are originals taken by Miriam Latour and under copyright protection.
Recipes are originals by Miriam Latour, unless otherwise indicated.

Friday, September 18, 2009

Dave's Pumpkin Chocolate Chip Cake with Rum-Butter Sauce

Dave makes beautiful breads and cakes and all manner of baked goods. Lately he has been testing a lot of the King Arthur website recipes. This one can be found here. The Rum-Butter sauce is my addition from a recipe I've used for years.


4 large eggs
2 cups puréed pumpkin (1-pound can)
1 cup (7 ounces) vegetable oil
1 cup (2 1/8 ounces) bran cereal
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (14 ounces) granulated sugar
1/2 teaspoon EACH ground cloves and cinnamon
1/4 teaspoon EACH allspice and ginger (or substitute 1 1/2 teaspoons pumpkin pie spice for the preceding four spices)
1 cup (4 ounces) chopped walnuts
2 2/3 cups (16 ounces) chocolate chips

Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.

In a large bowl, beat eggs till foamy. Stir in pumpkin, vegetable oil and bran cereal; combine well.

In another bowl, sift together flour, baking soda, baking powder, salt, sugar and spices. Add to wet ingredients and mix gently, till just combined. Stir in nuts and chocolate chips.

Spoon the batter into the prepared pan. Bake in preheated 350°F oven for 70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.

Rum-Butter Sauce:

1 cups brown sugar
1/2 cup salted butter
1 T corn starch
1/4 - 1/2 cup spiced rum
1/2 cup half and half

Combine first three ingredients in a sauce pan, then add the rum and half & half and stir until smooth. Heat over medium-high heat and cook until thick. Pour hot, over individual slices of cake.

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