Pumpkin Ginger Tunnel Cake Food

GINGER PUMPKIN CAKE

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.

PUMPKIN ANGEL FOOD CAKE WITH GINGER-CREAM FILLING

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.

PUMPKIN GINGERBREAD CAKE

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.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

PUMPKIN FUNNEL CAKES

Steps:

• Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
• Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
• Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
• Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.

SQUIDGY PUMPKIN & GINGER LOAF

Steps:

• Put the pumpkin or squash in a microwave- proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.
• Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub with your fingertips until no big lumps remain.
• Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients. Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin. This cake tastes delicious once thoroughly cooled and sliced, but even better if wrapped in parchment and foil, and left for a couple of days to mature. Perfect with a cuppa, smeared with some butter.

PUMPKIN GINGER CAKE

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.

GINGER YULE CAKE WITH PUMPKIN CHEESECAKE FILLING

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 ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

PUMPKIN GINGERBREAD CAKE

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.