Gingery Pumpkin Pecan Cake Recipe

Name: Gingery Pumpkin Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted unbleached all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 5 large eggs; 1 cup sugar; 1 cup lightly packed brown sugar; 1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix); 1 ¼ cups vegetable oil; 1 ½ cups pecans, chopped medium (reserve 2 tablespoons for topping); 1 cup plumped raisins (mixed dark and light); 2 tablespoons minced crystallized ginger; ½ cup quartered red glaceed cherries (optional)

Servings: persons

3 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
5 large eggs
1 cup sugar
1 cup lightly packed brown sugar
1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix)
1 ¼ cups vegetable oil
1 ½ cups pecans, chopped medium (reserve 2 tablespoons for topping)
1 cup plumped raisins (mixed dark and light)
2 tablespoons minced crystallized ginger
½ cup quartered red glaceed cherries (optional)

1
Position oven rack in the lower third of the oven; preheat oven to 350; butter a 10-inch angel food cake pan.
2
Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
3
Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
4
Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
5
Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
6
Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
7
Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
8
Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
9
Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
10
Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
11
Remove from oven; set pan of cake rack to cool completely.
12
To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
13
Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.

1869

kcal

Calories

118

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups sifted unbleached all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Gingery Pumpkin Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingery Pumpkin Pecan Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions