Pumpkin Ginger Walnut Cake

5m
Prep Time
30-40m
Cook Time
35m
Ready In

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."

Original is 10 servings
  • CAKE
  • FROSTING AND FILLING
  • Garnish

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.

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