Ingredients for Pumpkin Ginger Cake
- All Purpose Flour
- 1/2 cup granulated sugar
- Unsalted Butter
- Pecans
- Ground Ginger
- 1 teaspoon baking soda
- Ground Cinnamon
- 1/2 teaspoon salt
- Ground Cloves
- Buttermilk
- Light Molasses
- Cooked Pumpkin
- Egg
- 1 cup packed light brown sugar
- Light Corn Syrup
- Whipping Cream
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How to Make Pumpkin Ginger Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the caramel sauce (recipe below).
- Once the cake is cool, serve warm slices topped with caramel sauce and a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
121g
Fat
53g
Carbs
16g
