Ginger Pumpkin Cake Recipe

Ginger Pumpkin Cake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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."

[X]

Rate Ginger Pumpkin Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ginger Pumpkin Cake Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 9 Servings

15 30 45

Ingredients

1/4 cup butter, softened
1/2 cup packed brown sugar
2 tablespoons sugar
3 egg whites
1 cup canned pumpkin
1/4 cup light corn syrup
2 tablespoons molasses
1-1/2 teaspoons grated orange peel
1-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream, optional

Directions

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 peel 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 near the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.

Nutritional Analysis: One piece (calculated without whipped cream)equals 213 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 307 mg sodium, 40 carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchange: 2-1/2 starch.

Originally published as Pumpkin Spice Cake in Taste of Home October/November 2004, p4