Pumpkin Ginger Walnut Cake
Recipe: #6514
September 14, 2012
"This was my Mom's favorite cake. She wasn't a fan of pumpkin pie, but loved the overall flavor. So, after combining a couple of recipes, this is what I came up with and it was requested every year at Thanksgiving. I even won a contest many years ago with this recipe - just a local event, but it meant a lot to me and Mom. I still make it every year at Thanksgiving even though Mom is no longer with me. What I like most, is that the icing is just between the layers and not covering the cake. It is just a really unique recipe, and definitely worth making."
Ingredients
- CAKE
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- FROSTING AND FILLING
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- Garnish
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Nutritional
- Serving Size: 1 (198.9 g)
- Calories 639.3
- Total Fat - 23.8 g
- Saturated Fat - 5 g
- Cholesterol - 58.6 mg
- Sodium - 6827.4 mg
- Total Carbohydrate - 101.1 g
- Dietary Fiber - 4 g
- Sugars - 81.7 g
- Protein - 11.4 g
- Calcium - 231 mg
- Iron - 2.4 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Batter ... Add the sugars and pumpkin to a large mixing bowl and beat on medium speed until well combined, a couple of minutes. Then add the eggs, oil, nutmeg, cloves, cinnamon, and mix another minute until everything is mixed through.
Step 2
Flour ... In a separate bowl, add the flour, baking soda, baking powder, and salt and whisk to combine. Slowly add that to the wet mix on low speed. A little at a time.
Step 3
Bake ... Line 3 round 8" baking pans with parchment or baking paper (just on the bottom); then, very lightly spray with a non-stick spay, including the sides. If you don't have 3 round pans, you can use the aluminum disposal ones, or just bake it batches. Divide the batter equally among all 3 pans and let it rest 5 minutes to set before baking.
Step 4
Bake in a 350 degree oven on the middle shelf for 20-30 minutes until firm in the center. The best way to check is to insert a knife in the center, and if it comes out clean - it is done. Remove to a cooling rack and cool at least 10 minutes. Then, run a knife around the edge, flip over using a plate, and peel off the paper. Let them cool completely before icing.
Step 5
Note: These can be made a week or more ahead and frozen until ready to use.
Step 6
Icing ... Beat the cream cheese and butter together until creamy and smooth, 3-4 minutes on medium speed. Then add in the powdered sugar, very slowly, until combined. The last minute, add in the ginger and mix another 30 seconds.
Step 7
Cake ... Use your favorite cake plate. Add the first layer, upside down (the top should set on the cake plate), this gives you a very flat top surface. Add 1/3 of the icing and 1/3 of the nuts. Follow with the second layer, same thing - bottom side up. Then icing and nuts; and, finish with the 3rd cake. Once again, icing and nuts.
Step 8
Garnish ... A a few mint leaves and orange peels, even a couple pieces of the crystallized ginger. ENJOY!
Tips
No special items needed.