Orange Ginger Pumpkin Cake

Matt's Pantry

Ingredients

  • 1/2 Cup  unsalted butter
  • 1/2  Cup  plus 1/4 cup granulated sugar
  • large eggs, one separated
  • 1/2 Cup  pumpkin purée
  • 1 Tablespoon  orange zest
  • 1 Tablespoon  grated ginger
  • 3/4 Cups  all-purpose flour
  • 1/4 Cup  cake flour
  • 1 Teaspoon  baking powder
  • 1/2 Teaspoon  cinnamon
  • 1/4 Teaspoon  nutmeg
  •  Pinch of  salt
  •   Juice from 1 orange

Serve a little something out of the ordinary this Thanksgiving and try this orange ginger cake recipe in place of a traditional pumpkin pie. Freshly grated ginger adds a unique flavor to the recipe that is a easy to make and calls for ingredients you probably have lying around your kitchen.

Directions

Preheat the oven to 350 degrees. Butter or spray with cooking spray a baking pan and set aside. Cream the butter and ½ cup of the sugar together until light and fluffy. Add the whole egg and the yolk one at a time, beating well and scraping the sides of the bowl. Beat in the pumpkin, orange zest, and ginger.

Sift together the flours, baking powder, and salt. Add to the pumpkin batter in 3 or 4 stages, blending thoroughly after each. In a small bowl, whip the egg white until they hold soft peaks. Fold into batter, then scrape the batter into the prepared pan. Bake in the center of the oven for 50-60 minutes. Allow to cool for at least 10 minutes.

For the syrup, combine the orange juice and 1/4 cup of the sugar in a small sauce pan over low heat until the sugar dissolves, and then increase the heat bringing to a boil. Boil with out stirring for 1 minute. Allow to cool and serve with the cake and a scoop of vanilla ice cream.

Notes

For more of Matt's Recipes and helpful tips for stocking your pantry, download his app Matt's Pantry.

Nutrition

Calories per serving:

270 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

14%

Servings:

8
  • Fat 104g 160%
  • Carbs 288g 96%
  • Saturated 62g 311%
  • Fiber 13g 53%
  • Trans 4g
  • Sugars 172g
  • Monounsaturated 28g
  • Polyunsaturated 6g
  • Protein 30g 59%
  • Cholesterol 616mg 205%
  • Sodium 820mg 34%
  • Calcium 578mg 58%
  • Magnesium 103mg 26%
  • Potassium 979mg 28%
  • Iron 12mg 68%
  • Zinc 3mg 19%
  • Phosphorus 892mg 127%
  • Vitamin A 1,911µg 212%
  • Vitamin C 111mg 185%
  • Thiamin (B1) 1mg 86%
  • Riboflavin (B2) 1mg 76%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 0mg 23%
  • Folic Acid (B9) 358µg 89%
  • Vitamin B12 1µg 18%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 28%
  • Vitamin K 29µg 36%
Have a question about nutritional data? Let us know.
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