Orange Ginger Pumpkin Cake

Staff Writer
Orange Ginger Pumpkin Cake
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.

8
Servings
266
Calories Per Serving
Deliver Ingredients

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
  • 2 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.

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
21g
N/A
Saturated Fat
8g
39%
Cholesterol
77mg
26%
Protein
4g
7%
Carbs
35g
12%
Vitamin A
238µg
26%
Vitamin B12
0.1µg
2.3%
Vitamin C
10mg
17%
Vitamin D
0.5µg
0.1%
Vitamin E
0.7mg
3.4%
Vitamin K
4µg
4%
Calcium
69mg
7%
Fiber
1g
6%
Folate (food)
19µg
N/A
Folate equivalent (total)
60µg
15%
Folic acid
24µg
N/A
Iron
1mg
8%
Magnesium
11mg
3%
Monounsaturated
3g
N/A
Niacin (B3)
1mg
6%
Phosphorus
110mg
16%
Polyunsaturated
0.7g
N/A
Potassium
105mg
3%
Riboflavin (B2)
0.2mg
9.3%
Sodium
102mg
4%
Sugars, added
19g
N/A
Thiamin (B1)
0.2mg
10.3%
Trans
0.5g
N/A
Zinc
0.3mg
2.2%

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