A pot of Caramel Sauce

CaramelSauce_IMG_20180704_0003

©eleanorwright

This blog post is about one of my favourite things, caramel sauce. That deliciously addictive taste so happened to become a theme in some of my recent work without fully knowing it, obviously I was fulfilling a subconscious want for caramel sauce.

 

Both recipes have a slight festive theme. The pumpkin and caramel cake, perfect for Halloween which I know seems so far away but believe me it will be here before you know it. Though this cake would work perfectly by simply swapping the pumpkin for apples, I couldn’t imagine a better fit.

PumpkinCake_IMG_5604 pp_web

©eleanorwright

Pumpkin & Caramel Cake

 

Ingredients:

For the cake:

  • 80ml vegetable oil, plus extra for greasing
  • 200g caster sugar
  • 200g unsalted butter
  • 4 eggs
  • 200g self-raising flour
  • 1tsp baking powder
  • 1/2tsp ground cinnamon
  • 1/4tsp ground ginger
  • 1/4tsp nutmeg
  • a pinch of ground cloves
  • 2tbsp milk
  • 210g pumpkin puree

For the filling:

  • 225g full-fat cream cheese
  • 125g icing sigar
  • 1/2tsp ground cinnamon
  • 1/4tsp ground ginger
  • 1/4tsp nutmeg
  • a pinch of cloves
  • 125g butter

Method:

  1. Heat oven to 180C/160C fan/gas 4. Grease and line the bases of two 23cm cake tins.
  2. Beat 200g caster sugar with 200g unsalted butter, then gradually beat in 4 large eggs.
  3. Mix together 200g self-raising flour with 1 tsp baking powder and 1 tsp spices and fold into the cake batter. Gently fold in 2 tbsp full-fat milk and 210g pumpkin purée until completely combined.
  4. Pour the mixture into the cake tins and bake for 22-25 minutes until a skewer inserted into the centre comes out clean. Cool in the tins while you make the filling.
  5. Beat the butter with the icing sugar and spices until smooth. Add the cream cheese and beat until smooth.
  6. When the cakes are cool, put the bottom layer on a plate, spread with 2tbsp of carnation caramel, then smooth over a 1/3 of the filling.
  7. Add the next layer and repeat until you have an amazing tower of pumpkin, cake, caramel and cream.

BundtCake_IMG_8389_pp_web

©eleanorwright

The banana and walnut bundt cake maybe has less of a festive theme though to me a bundt cake reminds me of Christmas and though I am enjoying the heat wave we are experiencing at the moment, part of me longs for those shorter days curled up by the fire and putting up the Christmas tree.

 

Banana Date Bundt Cake with Walnuts and a Caramel Sauce

 

Ingredients:

  • 175g butter
  • 200g self-raising flour
  • 1tsp cinnamon
  • 100g light muscovado sugar
  • 2 eggs
  • 3tbsp clear honey
  • 2 overripe bananas
  • 100g dates
  • 50g chopped walnut

For the topping

  • 50g walnuts
  • 1 can of Carnation Caramel

Method:

  1. Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment.
  2. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat until light and fluffy.
  3. Mash the bananas and chop the dates. Stir into the cake mix with the walnuts
  4. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin, then turn out and cool on a wire rack.
  5. To make the topping, drizzle the caramel over the cake and sprinkle with chopped walnuts.

 

This is one of my all time favourite recipes but I’m a sucker for a banana loaf and caramel sauce.

BundtCake_IMG_8451_pp_Above_web

©eleanorwright

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