Spice Cake with Ginger Glaze

1. 1

   Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray.

2. 2

   Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels.

3. 3

   Squeeze to extract the juice, and set both the ginger and juice aside.

4. 4

   In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger.

5. 5

   In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined.

6. 6

   Stir the wet ingredients into the dry ingredients until thoroughly incorporated.

7. 7

   Scrape the batter into the prepared cake pan, leveling the top with a spatula.

8. 8

   Bake until a toothpick inserted in the center comes out mostly clean with a few crumbs clinging to it, 40 to 45 minutes.

9. 9

   Remove from the oven.

10. 10

    When cool enough to handle, invert the cake onto a wire cooling rack.

11. 11

    For the glaze, stir together the powdered sugar with the reserved ginger juice.

12. 12

    If the glaze is too thick, just add a little water to form a pourable but still thick consistency.

13. 13

    When the cake is completely cooled, about 1 hour, pour the glaze onto the center and use an offset spatula to help the glaze run down the sides.

14. 14

    Sprinkle the edges with the chopped walnuts to garnish.

* Per serving · 4 servings · Values may vary.