When the sugar is golden, remove from heat, add the hot cream and stir vigorously to combine. Caution the sugar is very hot and the mixture will bubble up when you add the area but it will subside relatively quickly and form a gooey, velvety caramel sauce. Place back on the heat and stir through the butter until melted and fully combined. Remove from the heat.
If you cream is too cold when you add it to the sugar then your caramel can seize up. If this happens then you can sometimes recover it by putting it back on the stove over medium heat, continue to stir and heat the caramel until it bubbles this will melt the seized caramel.
Note 1. Here’s my favourite recipe for pumpkin spice. Some have mace in them but I prefer this one from Betty Crocker. Feel free to search the internet or experiment to find your favourite combination of spices.
3 Tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
Note 2. In the USA you can purchase canned pumpkin puree. I purchase this from an American store we have here in Auckland, New Zealand. If you can’t find this then it’s easy enough to simply make your own. Take a butternut pumpkin, half it, remove the seeds and roast in the oven for 45-50min at 200C/400F until tender. Allow to cool slightly, peel then blend the flesh in a food processor or blender. Measure out 425g/15oz for the cake and either freeze the rest to use for future cakes, eat as is or use it in my Roasted Butternut Pumpkin and Sage Soup.