“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.
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.
Bring your eggs to room temperature.
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.
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.
Easy Pumpkin Ginger Cake
By Published: December 7, 2013
- 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
- 3 cups white sugar
- 1 teaspoon nutmeg
- 1 cup vegetable oil
- 1 teaspoon ground cloves
- 4 whole large eggs
- 3 1/2 cups all purpose flour
- 2/3 cup water
- 2 teaspoons baking soda
- 15 ounce can of pumpkin
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl beat together the sugar, oil and eggs. Add the water and mix well.
- Beat in the pumpkin and the spices then set aside.
- 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.
- 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.
- Cool the cake for 10 minutes in the pans; and then remove them to cooling racks.
Frost with Spiced Cream Cheese Frosting.
[...] Easy Pumpkin Ginger cake for a great [...]
Hi Pat, Do you have the link to the cake recipe?