Pumpkin Pecan Cake With Ginger Whipped Cream Recipe

Name: Pumpkin Pecan Cake With Ginger Whipped Cream
Prep time: 50 min
Cook time: 110 min
Total time: 160 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the irresistible flavors of fall with this show-stopping Pumpkin Pecan Cake! This recipe, adapted from Bon Appetit (November 1990), boasts a delightful gingerbread-like texture, warm pumpkin spice, and a fragrant pecan crunch. The secret? A tangy ginger whipped cream that elevates this masterpiece to a whole new level. Perfect for Thanksgiving, or any autumn gathering, this large cake (serves 12-18!) is easily freezable for future enjoyment. Prepare to be amazed!

Prep Time 50 mins

Cook Time 110 mins

Calories 490.2 kcal

Protein 12g

Rating 5.0 (1 Reviews)

Pumpkin Pecan Cake With Ginger Whipped Cream

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Recipe adapted from Food.com. Standardized by Forktionary.

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

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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.