Orange Ginger Pumpkin Cake Recipe

Oct 29, 2012 @ 3:59 PM
Posted by Chef Matt Shields of Matt's Pantry, Special Contributor

Chef Matt Shields of Matt's Pantry's picture

Nutrition

Cal/Serving: 267
Daily Value: 13%
Servings: 8

Low-Sodium
Vegetarian

Fat	13g	20%
Saturated	8g	39%
Trans	0g	0%
Carbs	35g	12%
Fiber	1g	6%
Sugars	21g	0%
Protein	4g	7%
Cholesterol	77mg	26%
Sodium	85mg	4%
Calcium	70mg	7%
Magnesium	12mg	3%
Potassium	110mg	3%
Iron	2mg	9%
Zinc	0mg	2%
Vitamin A	2846IU	57%
Vitamin C	10mg	17%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	9%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	3%
Folic Acid (B9)	43µg	11%
Vitamin B12	0µg	2%
Vitamin D	0µg	0%
Vitamin E	1mg	3%
Vitamin K	4µg	4%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

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.