I buy my pumpkin in the large cans (29 oz.), so sometimes I have pumpkin left over from a recipe. I was able to use this can of pumpkin for 3 recipes! That means lots of yummy pumpkin treats!
I found this recipe for Pumpkin Apple Gingerbread Cake and I thought it sounded like a nice Fall dessert. However, I made a few changes. I don’t have pumpkin pie spice, so I added the individual spices (yeah, I would much rather have 4 jars of spices, instead of 1!!). Also, I was too lazy to peel and grate an apple, so I left that out. And I changed the hard sauce for a ginger glaze. (Just a few changes!)
I really enjoyed the taste of this. I think the pumpkin and gingerbread works well together- neither one over-powered the other. This would be great for dessert or at a brunch. You can serve this while it is still warm, or serve it after it has cooled completely. I let it cool just long enough to take pictures, then I dove right in (breakfast!)!!
Pumpkin Gingerbread Bundt Cake
Adapted from Very Best Baking
Prep time: 12 minutes Bake time: 55-60 minutes
3 1/2 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons ground ginger
15 oz. can of pumpkin (not quite 2 cups)
1/2 cup molasses
1 cup (2 sticks) butter, melted
1/4 cup whipping cream
1 cup powdered sugar
1/4 teaspoon ground ginger
2 1/2 – 3 tablespoons whipping cream
Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan*. Set aside.
In a large mixing bowl, whisk together all the dry cake ingredients. Add in the pumpkin, eggs, molasses, butter, and whipping cream. Stir until everything is well combined. Pour into the prepared bundt pan and bake for 55-60 minutes, or until the toothpick test comes out clean. Remove from the oven and let cool for 10 minutes.
To make the ginger glaze, in a small bowl, whisk together the powdered sugar and ginger. Slowly stir in the heavy cream, starting with 2 tablespoons. Add additional heavy cream to get the spreading/pouring consistency you prefer (I left mine a little thick and spread it on the cake before it cooled).
After 10 minutes, invert the cake onto a serving plate and spread/pour on the ginger glaze. Serve while warm or let cool completely. Enjoy!
*Note: the original recipe calls for a 12 cup bundt pan. Mine is a 10 cup- it works, the baked cake will just dome up a little instead of having a flat bottom. If you have a 10 cup bundt pan and want a flat bottom to the cake, I suggest filling it only two-thirds of the way full and use the extra batter for cupcakes (just make sure to adjust your baking time- both for the bundt cake and the cupcakes!).
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