Pumpkin Gingerbread Cake
Essex County Wineries & Breweries
Make this moist gingerbread Bundt cake for holiday tea, dessert or snack time.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Servings 16 people
Calories 286 kcal
Pumpkin Ginger Cake
- 4 cups flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp nutmeg
- 15 oz pumpkin puree see instructions
- 1 tbsp olive oil from Dressed by an Olive
- 1 cup firmly packed brown sugar
- 1 cup molasses
- ½ cup butter softened
- 2 eggs
- 1 cup boiling water
Maple Glaze
- 1½ cups icing sugar
- 3 tsp real maple sugar
- 6 tsp milk
Preheat oven to 350°F. Mix flour, baking powder, baking soda, ginger, cinnamon and nutmeg in large bowl. Set aside.
Cook pumpkin cutting in half. Remove seeds, oil and cook 30 minutes till soft.
Beat pumpkin, brown sugar, molasses and butter in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well.
Add flour mixture alternately with water, beating on low speed after each addition just until blended. Pour into greased 12-cup Bundt pan
Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Keyword Ginger, maple, pumpkin