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.
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yield
25 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For pumpkin ginger cake w frosting and candied ginger
- CAKE
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1 1/2 csugar
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1 Tbspfresh grated ginger
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2 cflour
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2 tspeach cinnamon and baking powder
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1 tspbaking soda
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1/2 tspground cardamon
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1/4 tspeach nutmeg and ground cloves
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1/2 tspsalt
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15 ozcan pumpkin puree
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3/4 ccanola oil
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4 lgeggs
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1 tspvanilla
- FROSTING
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3 stickbutter room temp
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4 ozcream cheese room temp
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1 tspvanilla
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1/2 tspsalt
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2 cpowdered sugar
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1/2 ccandied ginger for garnish
How To Make pumpkin ginger cake w frosting and candied ginger
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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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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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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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4Frost the cake then garnish with the candied ginger. Cut into squares or triangles
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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