pumpkin ginger cake w frosting and candied ginger
Awesome! Creamy rich frosting over a spiced cake with the nice bite of the candied ginger makes this an unbelievable delicious piece of cake.
prep time
15 Min
cook time
30 Min
method
Bake
yield
25 serving(s)
Ingredients
- CAKE
- 1 1/2 cups sugar
- 1 tablespoon fresh grated ginger
- 2 cups flour
- 2 teaspoons each cinnamon and baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamon
- 1/4 teaspoon each nutmeg and ground cloves
- 1/2 teaspoon salt
- 15 ounces can pumpkin puree
- 3/4 cup canola oil
- 4 large eggs
- 1 teaspoon vanilla
- FROSTING
- 3 sticks butter room temp
- 4 ounces cream cheese room temp
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 cups powdered sugar
- 1/2 cup candied ginger for garnish
How To Make pumpkin ginger cake w frosting and candied ginger
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Step 1For the cake Preheat oven 350 degrees Combine the sugar and fresh ginger. Use your fingers to rub the ginger into the sugar. Add the flour, baking powder, cinnamon, baking soda, cardamon, nutmeg, cloves and salt. In a separate bowl mix the pumpkin, oil, eggs and vanilla. Mix into the dry ingredients. Pour into a greased 9x13 pan. Bake 25 to 30 minutes. Let cool completely.
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Step 2Meanwhile take 1 stick of butter and cook over medium heat until the milk solids at the bottom of the pan turns dark brown. Transfer to a bowl scrapping up the brown bits into the bowl. Refrigerate for 30 minutes.
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Step 3Transfer the brown butter to a large bowl and add the remaining butter and cream cheese. Beat until smooth and creamy. Add the vanilla and salt then slowly add the powdered sugar and beat until well incorporated and creamy.
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Step 4Frost the cake then garnish with the candied ginger. Cut into squares or triangles
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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