- For the pumpkin spice cake:
- 2¼ cups all-purpose flour
- ¾ cup butter (or 1½ sticks)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 15-ounce can solid pack pumpkin
- ¼ cup milk
- 2 teaspoons vanilla
- 1½ cups granulated sugar
- 4 large eggs
- Additional butter, for greasing pan
- Additional flour, for dusting pan
- For the Taylor-Fladgate LBV Port sauce:
- ½ cup unsalted butter, or 1 stick
- 1 cup sugar
- ¼ cup heavy cream
- ¼ cup Taylor Fladgate LBV Port
To make the cake: Preheat oven to 350°F. Butter a tube pan and dust with flour. Turn pan over and tap to remove excess flour.
Mix flour, baking powder, cinnamon, nutmeg, allspice and salt in a bowl. Add pumpkin, milk and vanilla and mix with a spoon.
In large mixing bowl, beat butter and sugar together with an electric mixer on medium speed until pale and fluffy. Add eggs and beat for additional minute. Add pumpkin mixture in small amounts and continue mixing until smooth, about 10 minutes.
Pour batter into pan and back for 50–55 minutes. Once baked, let cake cool, then place a plate over the top of pan and flip over the pan. Let cake cool for another hour before serving.
To make the sauce: Melt butter in small saucepan over medium heat. Add heavy cream and Port, stirring with a wire whisk. Next, add sugar. Bring to a simmer until thickened, about 3–5 minutes. Set aside to cool.
To serve: Cut cake into 10–12 slices. Using a tablespoon, put a small puddle of LBV Port Sauce on individual cake plates, place a slice of cake upright in the center of the plate. Drizzle LBV Port sauce over slice of cake.