Friday Four 101317: Pumpkin Spice Ginger Cake

by | Oct 13, 2017 | Friday Four, Sweet Treats

No. 1 : Quick Recipe

Pumpkin Spice Ginger Cake

  • 15 Ounces Canned Pumpkin (1 Can)
  • 2 Large Eggs
  • 4 Large Egg Whites
  • ¾ Cup Grapeseed Oil
  • 2 Tsp Vanilla
  • 2 Cups Whole Wheat Pastry Flour
  • 1 ½ Cups Dark Brown Sugar
  • 1 Tsp Ground Ginger
  • ½ Tsp Mace (or Nutmeg)
  • ½ Tsp Ground Allspice
  • 1 TB Ground Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ¾ Cup Chopped Toasted Pecans
  • 8 Oz Light Cream Cheese, softened
  • 2 TB Ground Ginger
  • 2 Cups Powdered Sugar
  • Finely Chopped Candied Ginger

Step One

Preheat the oven to 350F. In a large bowl, beat the pumpkin, eggs, whites, oil and vanilla until well combined.

Step Two

In another bowl, whisk together the dry ingredients, and then stir into pumpkin mixture. Fold in the nuts. Pour into a non-stick sprayed and parchment-paper lined 13” x 2” pan. Bake for 20-25 minutes or when just a few crumbs remain when tested with a toothpick. Set aside to cool while you make the topping.

Step Three

In the bowl of a standing mixer, whip together the cream cheese and ginger, sift in the powdered sugar. Refrigerate the frosting until the cake is completely cool. Sprinkle with the candied ginger before cutting into 24 luscious squares.

No. 2 : Kitchen SCOOP

Crystallized ginger is a delicious addition to baked goods AND a great remedy for an upset tummy. Its made by cooking pieces of fresh ginger in syrup and letting it dry. It’s extremely potent – so just a tiny bit is all you need to get a big hit of spicy ginger flavor.

 

No. 3 : Get Creative

Canned Pumpkin is a kitchen staple in my pantry – it’s a wonderful substitute for fat in baked goods that adds a rich, full mouthfeel. Try substituting canned pumpkin for half of the fat in your favorite cake recipe. You’ll get the benefit of fiber and veggies, without sacrificing any flavor!

No. 4 : Wine FIND of the Week

Vietti Moscato Cascinetta
Castiglione Tinella, Italy
Around  $15.00

If you think you don’t like Moscato – you need to try this slightly fizzy, aromatic one. Made by one of my favorite Italian wineries, its grapes are sourced from only the Vietti vineyards, and just the best are used for the Cascinetta. Light in alcohol, its bright flavor and slight sweetness are a great foil for the potent ginger taste in the rich pumpkin spice cake.

101317 Friday Four – Pumpkin Spice Ginger Cake – 101317

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