Ingredients for Pumpkin Pecan Cake With Ginger Whipped Cream
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Ground Allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter
- 1 7/8 cups granulated sugar
- Dark Brown Sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 1/2 cups sour cream
- 1/2 cup molasses
- 5 tablespoons dark rum
- 1 cup chopped pecans
- 1/4 cup finely minced crystallized ginger
- powdered sugar for dusting
- 2 cups heavy whipping cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Pecan Cake With Ginger Whipped Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Pecan Cake With Ginger Whipped Cream
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- Toast pecans: In a medium-high heat non-stick skillet, toast 1 cup chopped pecans for 3-4 minutes, or until fragrant and lightly browned. Set aside.
- Whisk together 3 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy using an electric mixer.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1 (15-ounce) can pumpkin puree, 1 cup sour cream, 1/2 cup molasses, and 1/4 cup dark rum.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted pecans and 1/4 cup finely minced crystallized ginger.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, sift powdered sugar over the top of the cake.
- **Prepare the Ginger Whipped Cream:** In a large bowl, beat 2 cups heavy whipping cream, 1/2 cup sour cream, and 2 tablespoons granulated sugar using an electric mixer until soft peaks form.
- Add 1 tablespoon dark rum and 1/2 teaspoon ground ginger. Beat until stiff peaks form.
- Serve cake with a generous dollop of ginger whipped cream.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
112g
Fat
66g
Carbs
17g
