Ginger Pumpkin Cake Recipe

4 1
Ginger Pumpkin Cake Recipe
Ginger Pumpkin Cake Recipe photo by Taste of Home
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Ginger Pumpkin Cake Recipe

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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."
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 tablespoons sugar
  • 3 large 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 in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.
Originally published as Pumpkin Spice Cake in Taste of Home October/November 2004, p4

Nutritional Facts

1 slice: 213 calories, 5g fat (3g saturated fat), 14mg cholesterol, 40mg sodium, 0 carbohydrate (0 sugars, 2g fiber), 3g protein.

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 tablespoons sugar
  • 3 large 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
  1. 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.
  2. 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. Yield: 9 servings.
Originally published as Pumpkin Spice Cake in Taste of Home October/November 2004, p4

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