Orange Ginger Pumpkin Cake

Orange Ginger Pumpkin Cake
Staff Writer

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.

Notes

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

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
3g
3%
Saturated Fat
1g
4%
Carbohydrate, by difference
25g
19%
Protein
3g
7%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
168mg
17%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
41mg
13%
Phosphorus, P
98mg
14%
Selenium, Se
3µg
5%
Sodium, Na
308mg
21%
Water
29g
1%
Zinc, Zn
1mg
13%

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.