Pumpkin Ginger Cake Recipe

Name: Pumpkin Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 2 1/4 cups all-purpose flour; 1/2 cup granulated sugar; 2/3 cup unsalted butter or 2/3 cup margarine; 3/4 cup pecans, coarsely chopped; 1 1/4 teaspoons ground ginger; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 3/4 cup buttermilk; 1/2 cup light molasses; 3/4 cup mashed cooked pumpkin; 1 egg; FOR THE CARAMEL SAUCE; 1/2 cup unsalted butter or 1/2 cup margarine; 1 1/4 cups brown sugar; 2 tablespoons light corn syrup; 1/2 cup whipping cream

Servings: persons

FOR THE CAKE
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
2/3 cup unsalted butter or 2/3 cup margarine
3/4 cup pecans, coarsely chopped
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup buttermilk
1/2 cup light molasses
3/4 cup mashed cooked pumpkin
1 egg
FOR THE CARAMEL SAUCE
1/2 cup unsalted butter or 1/2 cup margarine
1 1/4 cups brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream

1
["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."]

1672

kcal

Calories

117

Fat

151

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: FOR THE CAKE, 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 2/3 cup unsalted butter or 2/3 cup margarine, and more.

Yes, Pumpkin Ginger 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.

Pumpkin Ginger Cake

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