-
1
Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray.
-
2
Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels.
-
3
Squeeze to extract the juice, and set both the ginger and juice aside.
-
4
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger.
-
5
In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined.
-
6
Stir the wet ingredients into the dry ingredients until thoroughly incorporated.
-
7
Scrape the batter into the prepared cake pan, leveling the top with a spatula.
-
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
Remove from the oven.
-
10
When cool enough to handle, invert the cake onto a wire cooling rack.
-
11
For the glaze, stir together the powdered sugar with the reserved ginger juice.
-
12
If the glaze is too thick, just add a little water to form a pourable but still thick consistency.
-
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
Sprinkle the edges with the chopped walnuts to garnish.
