GINGER PUMPKIN CAKE
Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING
Angel food cake mixes with pumpkin for a new flavor twist. Layers of whipped cream make it a dreamy dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
- Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
- In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 27 g, TransFat 0 g
PUMPKIN CAKE I
Even though pumpkin is a fall favorite, this spice cake recipe using canned pumpkin puree is good any time of the year.
Provided by D Adams
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 10-inch bundt or tube pan.
- Blend oil, beaten eggs, pumpkin and vanilla together.
- Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour. Let cake cool in pan for 5 minutes, then turn out onto a plate and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 66.4 g, Cholesterol 46.5 mg, Fat 26.6 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 257.7 mg, Sugar 43.4 g
PUMPKIN GINGER CAKE
This recipe has been in my files for over 25 years. I enjoy the caramel sauce over ice cream on top of a warm slice of the ginger cake!
Provided by Sydney Mike
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
- Stir in pecans.
- Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
- To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
- Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
- For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
- Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
- Stir in whipping cream, & bring to boil again.
- Remove from heat, & let cool.
- Serve over warm ginger cake.
Nutrition Facts : Calories 383.2, Fat 20.5, SaturatedFat 10.7, Cholesterol 59.5, Sodium 149, Carbohydrate 48.6, Fiber 1.2, Sugar 30.3, Protein 3.5
PUMPKIN GINGERBREAD CAKE
A Betty Crocker recipe that makes a wonderful for fall cake! Great with buttercream or cream cheese frosting or even a basic icing!
Provided by QueenJellyBean
Categories < 4 Hours
Time 1h5m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
- Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
- Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
- Cool completely before frosting.
Nutrition Facts : Calories 473.9, Fat 17.4, SaturatedFat 10.3, Cholesterol 111.2, Sodium 557.6, Carbohydrate 74.6, Fiber 1.3, Sugar 41.9, Protein 6.4
GINGER YULE CAKE WITH PUMPKIN CHEESECAKE FILLING
Provided by Food Network
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the pumpkin cheesecake filling: Make the filling ahead of time and chill while you are making your cake. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the pumpkin, vanilla and pumpkin pie spice and beat on medium speed just until incorporated. Change the mixer speed to low and add the powdered sugar 1/2 cup at a time until all the sugar is incorporated, then increase the mixer speed and beat for 2 more minutes. Fold in the pecans. Chill while you bake the cake. (See Cook's Note.)
- For the cake: Preheat the oven to 450 degrees F. Spray a 16-by-11-inch jelly roll/sheet pan with nonstick baking spray. Line the pan with parchment paper and spray again lightly with baking spray. Set aside.
- Whisk together the cake flour, cornstarch, ginger and salt in a large bowl.
- Put the eggs, egg yolks and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale in color and thickened, around 5 minutes. Add the vanilla extract and beat a few more seconds to combine.
- Sift the flour mixture over the egg and sugar mixture and gently fold with a spatula until combined.
- Add the egg whites and remaining tablespoon granulated sugar to a separate grease-free bowl and whip until stiff peaks form.
- Gently fold the whipped egg whites into the egg yolk mixture with a spatula. Remove 1/4 cup batter to each of 3 separate bowls and add a couple drops of orange food color to one, red to another and brown to the last. Stir just to incorporate.
- Brush an abstract pattern with the colorful batter onto the parchment. Freeze at least 10 minutes, and up to 30 minutes. Pour the remaining plain batter over the top of the design and smooth gently to even out. Bake until lightly golden brown and the cake pulls away from the edges, 6 to 7 minutes.
- Let the cake sit at room temperature for 5 minutes. Sift the entire surface with powdered sugar. Cover with a clean towel and use the bottom of a sheet pan to flip the cake out of pan onto the towel. Remove the pan and parchment paper. Cover the exposed top of the cake with a second clean kitchen towel and again use the bottom of a sheet pan to flip the cake back over. Remove the towel from the top of the cake and use the towel that is underneath the cake to help roll it into a tight roll, rolling short end to short end. Set aside to cool completely.
- Gently unroll the cake and spread the filling in an even layer over it. Roll the cake back up using the towel as a guide. Place on a sheet pan or your serving platter and refrigerate for 2 hours before slicing and serving.
PUMPKIN GINGERBREAD CAKE
This moist Pumpkin Gingerbread Cake is amazingly flavorful and perfect for fall! A delicious combination of two fall favorites.
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees. Grease and flour three 8 inch pans, add a circle of parchment paper to the bottom of each pan.
- In a separate bowl combine the dry ingredients: flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk this flour mixture for at least 30 seconds. Set aside.
- In another bowl, combine these wet ingredients: hot water, oil, molasses, vanilla extract, and canned pumpkin. Stir and set aside.
- In the bowl of your mixer, beat the butter until smooth. Add the sugar and mix 4 to 5 minutes on medium speed until lightened in color and fluffy.
- Add the eggs one at a time mixing just until the yolk is blended in.
- Next, add the flour mixture to the butter mixture alternately with the wet ingredients. Begin and end with the flour mixture (3 additions of dry ingredients and 2 of wet ingredients). Mix until just blendedin, scraping the bowl a couple of times. Do not mix above mediumspeed or over-mix.
- Divide the cake batter evenly between the three prepared 8-inch pans.
- Bake at 350 degrees for approximately 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Baking times may vary slightly so check on your cake layers as you approach the 25 minute mark and adjust baking time as needed.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.Add the vanilla.
- Gradually add the powdered sugar beating on low speed until blended. Add the pumpkin pie spice. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy.
- Don't over beat or it will become too soft. If the frosting becomes too soft, just refrigerate a short while to firm it up a bit.This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
PUMPKIN CAKE
Make and share this Pumpkin Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
- Preheat oven to 350°F.
- Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
- Beat in oil and pumpkin to blend well.
- At low speed beat in flour mixture just until combined.
- Pour into an ungreased 9-inch tube pan.
- Bake about 1 hour or until surface springs back when gently pressed with fingertip.
- Cool cake completely in pan.
- With spatula, carefully loosen cake from pan; remove.
- Place on cake plate; frost with Cream Cheese Frosting.
- Decorate with nuts.
- Makes 12 servings.
- ----Creamcheese Frosting------.
- In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
- Gradually beat in sugar, beating until light and fluffy.
- Spread over Pumpkin Cake, make swirls with knife.
Nutrition Facts : Calories 568.5, Fat 24.8, SaturatedFat 5.9, Cholesterol 77.6, Sodium 378.6, Carbohydrate 82.9, Fiber 1.1, Sugar 63.8, Protein 5.5
GINGERBREAD PUMPKIN CAKE BARS
"Deep and dark" Gingerbread cake mix, mixed with canned pumpkin, and cut into small bars. Our recommended mix is "Trader Joe's Deep Dark Gingerbread Cake and Baking Mix with Molasses and Ginger". We made up the recipe, but got most of the directions from The Trader Joe Cake Mix box. Basically, we just added the canned pumpkin. Well hope you try it out, and like it! They're GREAT for Thanksgiving. By the way, DO NOT REFRIGERATE! They will grow mold.
Provided by WeLikePunkinPie
Categories Dessert
Time 1h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 5
Steps:
- (All directions except for "PUMPKIN," "OVEN," and "TO SERVE," are copied from a "Trade Joe's Deep and Dark Gingerbread Cake Mix" box. Anything in () are things we added to the directions.).
- TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray.
- MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist.
- PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps.
- PAN: Spread batter into the pan, filling the corners and leveling the top.
- OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off.
- TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!
Nutrition Facts : Calories 215.2, Fat 11.1, SaturatedFat 2.1, Cholesterol 17.6, Sodium 225.5, Carbohydrate 27.4, Fiber 0.8, Sugar 16.1, Protein 2.4
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