Pumpkin cake with Orange glaze Recipe

Name: Pumpkin cake with Orange glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ¾ teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon nutmeg; ½ teaspoon allspice; ½ teaspoon salt; ½ cup butter, at room temperature; 1 cup brown sugar; ¼ cup orange juice; 2 eggs; 1 teaspoon vanilla; 1 cup canned pumpkin puree (not pumpkin filling); ½ cup chopped candied ginger or ½ cup chopped crystallized ginger; ½ cup chopped walnuts (optional) or ½ cup chopped pecans (optional); 1 ¼ cups sifted icing sugar; 2 teaspoons finely grated orange rind; 2 tablespoons orange juice

Servings: persons

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon salt
½ cup butter, at room temperature
1 cup brown sugar
¼ cup orange juice
2 eggs
1 teaspoon vanilla
1 cup canned pumpkin puree (not pumpkin filling)
½ cup chopped candied ginger or ½ cup chopped crystallized ginger
½ cup chopped walnuts (optional) or ½ cup chopped pecans (optional)
1 ¼ cups sifted icing sugar
2 teaspoons finely grated orange rind
2 tablespoons orange juice

1
Preheat oven to 350 f.
2
Butter or coat with cooking spray a 9x13 inch backing pan.
3
In a medium-size bowl, stir flour with baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
4
set aside.
5
In a large bowl,using a electric mixer, beat butter with brown sugar until creamy.
6
beat in juice, eggs, vanilla and pumpkin puree until blended.
7
Gradually beat in flour mixture, mixing just until smooth, about 2 min.
8
Stir in nuts, if using, and candied ginger.
9
Scrape batter into pan and smooth surface.
10
Bake in center of 350 f.
11
oven until sides of cake pull away from pan and a cake tester inserted in center of cake comes out clean (30-35 min).
12
Meanwhile, for glaze, stir icing sugar with peel in a small bowl.
13
Gradually stir in juice until its a spreading consistancy.
14
Turn out cake, turn top side up on cooling rack.
15
Spoon glaze down center of cake and spread.
16
When glaze has set cut into squares or bars and serve.
17
Cake will keep in refigerator for at least 1 week and freezes well.

1042

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, 1 teaspoon cinnamon, and more.

Yes, Pumpkin cake with Orange glaze 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.

Pumpkin cake with Orange glaze

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