Easy Pumpkin Ginger Cake

“A party without cake is just a meeting” ~ Julia Child

 Pumpkin Ginger Cake

  • Sometimes I want a cake that is not fussy or complicated to make.
  • I want that cake to be moist.
  • The cake also has to have visual appeal because we all know that we eat with our eyes first.
  • Also, it has to be delicious.  Ok, I want it all; and this cake fits the bill.

Pumpkin Ginger Cake

This recipe is from the fall issue of Folk.

Preheat the oven to 350 degrees F.  Grease and flour two 9” cake pans.

Gather all the aromatic spices.

Spices for Pumpkin Ginger Cake

Bring your eggs to room temperature.

Eggs

In a medium bowl, beat together the sugar, oil and the eggs.  Add the water and mix well. Beat in the pumpkin and spices and set aside.

In a large bowl, combine the flour, baking soda, baking powder and salt.  Stir in the pumpkin mixture just until the dry ingredients are moistened.  Do not over mix.

Mixed batter

Pour the batter evenly into the prepared cake pans.  Bake for 40-45 minutes until a cake tester inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes.  Invert onto cooling racks and cool completely.

Frost with Spiced Cream Cheese Frosting.

Pumpkin Ginger Cake

Signature

Easy Pumpkin Ginger Cake

Mixed batter

By Patricia Rio Published: December 7, 2013

  • Easy Pumpkin Ginger Cake
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 8-10 Servings
  • Prep: 30 mins
  • Cook: 40-45 mins
  • Ready In: 1 hr 10 mins

“A party without cake is just a meeting” ~ Julia Child  Pumpkin Ginger Cake Sometimes I want a cake that is not fussy or …

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. In a medium bowl beat together the sugar, oil and eggs. Add the water and mix well.
  2. Beat in the pumpkin and the spices then set aside.
  3. In a large separate bowl, combine the flour, baking soda, baking powder and salt. Stir in the pumpkin mixture just until the dry ingredients are moistened.
  4. Grease and flour two 9" cake pans. Divide the cake mixture evenly between the two pans. Bake for 40-45 minutes until a cake tester comes out clean.
  5. Cool the cake for 10 minutes in the pans; and then remove them to cooling racks. Frost with Spiced Cream Cheese Frosting.
    Pumpkin Ginger Cake
    Patricia Rio
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