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:

269 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

13%

Servings:

8
  • Fat 13g 20%
  • Carbs 36g 12%
  • Saturated 8g 39%
  • Fiber 2g 6%
  • Trans 0g
  • Sugars 21g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 4g 7%
  • Cholesterol 77mg 26%
  • Sodium 102mg 4%
  • Calcium 72mg 7%
  • Magnesium 12mg 3%
  • Potassium 117mg 3%
  • Iron 1mg 8%
  • Zinc 0mg 2%
  • Phosphorus 111mg 16%
  • Vitamin A 239µg 27%
  • Vitamin C 14mg 23%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 9%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 45µg 11%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 4µg 4%
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