INGREDIENTS FOR CAKE:
- 3 1/4 cups all-purpose flour, plus more as needed
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 3/4 cups granulated sugar
- 1 cup vegetable oil, plus more as needed
- 4 large eggs
- 1 15-ounce can pumpkin puree (not pie filling)
INGREDIENTS FOR SAUCE:
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
- 1 cup packed dark brown sugar
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine salt
DIRECTIONS:
- Preheat oven to 350 F; arrange rack in the middle. Coat 12-cup Bundt pan with vegetable oil and flour; tap out excess flour.
- In a large bowl, add measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt. Whisk to aerate and break up any lumps; set aside.
- Place sugar and measured oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until sugar is incorporated, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle with a rubber spatula.
- Return mixer to medium speed and add eggs one at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce speed to medium-low, add pumpkin, and beat until just combined, about 30 seconds. Stop mixer and scrape down sides of the bowl and the paddle with the rubber spatula.
- Turn mixer to low speed, slowly add the reserved flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with the rubber spatula, making sure to scrape to the bottom of the bowl.
- Pour batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
- Remove pan to a wire rack and let cool for 15 minutes. Turn the cake out onto the wire rack and cool completely.
For Salted Caramel Sauce:
In a medium-sized, heavy-bottomed saucepan, melt the butter over medium-high heat. Add the sugar, cream and corn syrup; stir until the mixture is smooth, and bring to a boil. Continue to boil, stirring occasionally, until slightly thickened, about 3 minutes more. Remove from the heat, stir in the salt, and set aside to cool slightly.
To Serve:
Dust the cake with powdered sugar or nuts (if desired), slice and serve with the salted caramel sauce.
This recipe was adapted from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole.
