Pumpkin Gingerbread Cake with Spiced Buttercream Frosting

Pumpkin Gingerbread Cake with Spiced Buttercream Frosting is a side dish that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 1087 calories, 9g of protein, and 54g of fat per serving. For $1.98 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of baking powder, eggs, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people made this recipe, and 65 would say it hit the spot. It is brought to you by Pepper Lynn. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 50%, this dish is good. Pumpkin Gingerbread Cake with Spiced Cream Cheese Frosting, Pumpkin Gingerbread with Spiced Buttercream, and Pumpkin Gingerbread With Spiced Buttercream are very similar to this recipe.

Servings: 10

 

Ingredients:

2 teaspoons baking powder

2 1/2 teaspoons baking soda

1 1/2 cups (3 sticks) butter, softened

2/3 cup canola oil

3 tablespoons cream or milk

2 large eggs

1 1/2 cups granulated sugar

1/4 teaspoon ground cloves

1 teaspoon kosher salt

1/4 cup plus 2 tablespoons pure maple syrup

1/2 cup blackstrap molasses

5 1/4 cups powdered sugar

4 teaspoons pumpkin pie spice

2 cups pumpkin puree

3 1/4 cups unbleached all-purpose flour

1 tablespoon pure vanilla extract

1 cup walnut halves, toasted and coarsely chopped

Equipment:

baking paper

baking pan

whisk

bowl

oven

wire rack

toothpicks

spatula

offset spatula

Cooking instruction summary:

Preheat the oven to 350 degrees and line a 13x9 baking dish with parchment paper. Lightly grease the parchment and any exposed portions of the pan with butter or oil.In a medium bowl, whisk together the pumpkin puree, eggs, sugar, canola oil, molasses, and maple syrup until blended. In a separate, larger bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and ground cloves, stirring to combine. Slowly pour the wet mixture into the dry and stir gently until no dry spots remain. Pour the batter into the prepared baking pan, smooth the surface with a rubber spatula, and bake for 28 to 32 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake to cool in the pan for 5-10 minutes, then carefully remove it onto a wire rack to cool completely. (You may need to do a couple inversions to transfer the cake to the cooling rack; do this gently to avoid splits and breaks.)Once the cake has cooled to room temperature, carefully peel off the parchment paper. Prepare the frosting by whipping the butter in a medium bowl until fluffy. Add the pumpkin pie spice and the powdered sugar, a little bit at a time, beating after each addition. Lastly, add the cream and vanilla extract and beat until combined. Use a rubber or offset spatula to frost the cake as desired. Decorate only the top as I did, or spread the frosting a little more thinly and cover the sides as well. Sprinkle the chopped, toasted walnuts over the top, slice, and serve.

 

Step by step:


1. Preheat the oven to 350 degrees and line a 13x9 baking dish with parchment paper. Lightly grease the parchment and any exposed portions of the pan with butter or oil.In a medium bowl, whisk together the pumpkin puree, eggs, sugar, canola oil, molasses, and maple syrup until blended. In a separate, larger bowl, add the flour, pumpkin pie spice, baking soda, baking powder, salt, and ground cloves, stirring to combine. Slowly pour the wet mixture into the dry and stir gently until no dry spots remain.

2. Pour the batter into the prepared baking pan, smooth the surface with a rubber spatula, and bake for 28 to 32 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake to cool in the pan for 5-10 minutes, then carefully remove it onto a wire rack to cool completely. (You may need to do a couple inversions to transfer the cake to the cooling rack; do this gently to avoid splits and breaks.)Once the cake has cooled to room temperature, carefully peel off the parchment paper. Prepare the frosting by whipping the butter in a medium bowl until fluffy.

3. Add the pumpkin pie spice and the powdered sugar, a little bit at a time, beating after each addition. Lastly, add the cream and vanilla extract and beat until combined. Use a rubber or offset spatula to frost the cake as desired. Decorate only the top as I did, or spread the frosting a little more thinly and cover the sides as well. Sprinkle the chopped, toasted walnuts over the top, slice, and serve.


Nutrition Information:

Quickview
1084k Calories
8g Protein
53g Total Fat
147g Carbs
7% Health Score
Limit These
Calories
1084k
54%

Fat
53g
83%

  Saturated Fat
20g
131%

Carbohydrates
147g
49%

  Sugar
111g
124%

Cholesterol
116mg
39%

Sodium
778mg
34%

Alcohol
0.45g
2%

Get Enough Of These
Protein
8g
18%

Vitamin A
8602IU
172%

Manganese
1mg
70%

Selenium
23µg
34%

Vitamin E
4mg
29%

Magnesium
86mg
22%

Vitamin K
21µg
21%

Copper
0.41mg
21%

Phosphorus
189mg
19%

Potassium
573mg
16%

Vitamin B2
0.25mg
15%

Iron
2mg
15%

Fiber
3g
13%

Calcium
131mg
13%

Vitamin B6
0.24mg
12%

Folate
36µg
9%

Vitamin B5
0.78mg
8%

Zinc
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin D
0.74µg
5%

Vitamin B3
0.93mg
5%

Vitamin C
2mg
3%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

Directions Shlomo goes to see his psychiatrist. "Doctor, my wife Fay is being unfaithful to me. Every night, she goes to Palwin’s Wine Bar and picks up a man. She sleeps with anybody who asks her to. I`m going crazy with worry. What on earth should I do?" Relax," says the Doctor, "take a couple of deep breaths and try to calm down. Now, first of all tell me exactly where Palwin’s Wine Bar is."

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