Orange Ginger Pumpkin Cake Recipe


Nutrition

Cal/Serving: 270
Daily Value: 14%
Servings: 8

Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g20%
Saturated8g39%
Trans0g0%
Carbs36g12%
Fiber2g7%
Sugars22g0%
Protein4g7%
Cholesterol77mg26%
Sodium85mg4%
Calcium72mg7%
Magnesium13mg3%
Potassium122mg3%
Iron2mg9%
Zinc0mg2%
Vitamin A2861IU57%
Vitamin C14mg23%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg9%
Niacin (B3)1mg6%
Vitamin B60mg3%
Folic Acid (B9)45µg11%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K4µg4%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Matt's Pantry

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.

2.7
Ratings20

INGREDIENTS

  • 1/2 cup unsalted butter
  • 1/2 cup plus 1/4 cup granulated sugar
  • 2 large eggs, one separated
  • 1/2 cup pumpkin purée
  • 1 tablespoon orange zest
  • 1 tablespoon grated ginger
  • 3/4 cup 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

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.

Recipe Details

Servings: 8

Notes and Substitutions:

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



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