Spiced Pumpkin Cake

Spiced Pumpkin Cake requires approximately 1 hour and 50 minutes from start to finish. One serving contains 617 calories, 7g of protein, and 30g of fat. This recipe serves 12 and costs $1.27 per serving. This recipe from Williams Sonoma has 31 fans. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of nutmeg, ground cinnamon, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 37%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Spiced Pumpkin Cake, Spiced Pumpkin Cake, and Spiced Pumpkin Cake.

Servings: 12

Preparation duration: 35 minutes

Cooking duration: 75 minutes

 

Ingredients:

2 tsp. baking powder

1/2 tsp. baking soda

1 1/4 cups firmly packed light brown sugar

1 cup confectioners' sugar, sifted

8 oz. cream cheese

1/2 cup diced crystallized ginger

3 eggs

2 1/2 cups all-purpose flour

Food coloring as desired

1 1/4 cups granulated sugar

1/2 tsp. ground allspice

2 1/2 tsp. ground cinnamon

1/8 tsp. ground cloves

1 1/4 tsp. ground ginger

2/3 cup milk

3/4 tsp. freshly grated nutmeg

1 1/4 cups pumpkin puree

1 1/4 tsp. salt

8 Tbs. (1 stick) unsalted butter

10 Tbs. (1 1/4 sticks) unsalted butter

1/2 tsp. vanilla extract

2/3 cup chopped toasted walnuts

Equipment:

hand mixer

cake form

bowl

oven

spatula

frying pan

toothpicks

wire rack

bread knife

pastry bag

Cooking instruction summary:

Have all the ingredients at room temperature.Position a rack in the lower third of an oven and preheat to 325F. Generously grease and flour the wells of the great pumpkin cake pan; tap out excess flour.To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves; set aside.In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the brown and granulated sugars and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin puree and beat until incorporated. Remove the bowl from the mixer. Using a rubber spatula, fold in the walnuts and crystallized ginger until incorporated.Divide the batter between the wells of the prepared pan and spread it evenly. Bake until a toothpick inserted near the center of a cake half comes out clean, about 1 hour and 15 minutes. Transfer the pan to a wire rack and let the cake halves cool upright in the pan for 15 minutes.Gently tap the pan on a work surface to loosen the cake halves. Invert the pan onto the rack and lift off the pan. Let the cake halves cool completely before decorating.Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, 2 to 3 minutes. Add the butter and beat until combined, 1 to 2 minutes. Add the confectioners sugar and vanilla and beat until fluffy, 2 to 3 minutes.Divide the frosting between two small bowls and stir the pumpkin puree into one bowl. Reserve the remaining frosting for decorating.Using a bread knife, cut 1/4 inch off the flat side of each cake half. Place one cake half, flat side up, on a cake stand or plate and spread the pumpkin frosting on top. Place the other cake half, flat side down, on top. Refrigerate for 30 minutes.Add food coloring as desired to the reserved frosting (green for leaves and tendrils, orange for a jack-o'-lantern). To create leaves and tendrils, using a rubber spatula, transfer the green frosting to a pastry bag fitted with a leaf or medium plain tip. Pipe leaves and tendrils on the top of the cake. To create a jack-o-lantern, using a rubber spatula, transfer the orange frosting to a pastry bag fitted with a medium plain tip. Pipe an outline of the face on the cake, then fill in the design. Serves 12.

 

Step by step:


1. Have all the ingredients at room temperature.Position a rack in the lower third of an oven and preheat to 325F. Generously grease and flour the wells of the great pumpkin cake pan; tap out excess flour.To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves; set aside.In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes.

2. Add the brown and granulated sugars and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

3. Add the eggs one at a time, beating well after each addition.Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

4. Add the pumpkin puree and beat until incorporated.

5. Remove the bowl from the mixer. Using a rubber spatula, fold in the walnuts and crystallized ginger until incorporated.Divide the batter between the wells of the prepared pan and spread it evenly.

6. Bake until a toothpick inserted near the center of a cake half comes out clean, about 1 hour and 15 minutes.

7. Transfer the pan to a wire rack and let the cake halves cool upright in the pan for 15 minutes.Gently tap the pan on a work surface to loosen the cake halves. Invert the pan onto the rack and lift off the pan.

8. Let the cake halves cool completely before decorating.Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, 2 to 3 minutes.

9. Add the butter and beat until combined, 1 to 2 minutes.

10. Add the confectioners sugar and vanilla and beat until fluffy, 2 to 3 minutes.Divide the frosting between two small bowls and stir the pumpkin puree into one bowl. Reserve the remaining frosting for decorating.Using a bread knife, cut 1/4 inch off the flat side of each cake half.

11. Place one cake half, flat side up, on a cake stand or plate and spread the pumpkin frosting on top.

12. Place the other cake half, flat side down, on top. Refrigerate for 30 minutes.

13. Add food coloring as desired to the reserved frosting (green for leaves and tendrils, orange for a jack-o'-lantern). To create leaves and tendrils, using a rubber spatula, transfer the green frosting to a pastry bag fitted with a leaf or medium plain tip. Pipe leaves and tendrils on the top of the cake. To create a jack-o-lantern, using a rubber spatula, transfer the orange frosting to a pastry bag fitted with a medium plain tip. Pipe an outline of the face on the cake, then fill in the design.

14. Serves 12.


Nutrition Information:

Quickview
616k Calories
7g Protein
29g Total Fat
83g Carbs
4% Health Score
Limit These
Calories
616k
31%

Fat
29g
46%

  Saturated Fat
15g
98%

Carbohydrates
83g
28%

  Sugar
59g
66%

Cholesterol
108mg
36%

Sodium
389mg
17%

Get Enough Of These
Protein
7g
14%

Vitamin A
4842IU
97%

Manganese
0.64mg
32%

Selenium
14µg
21%

Phosphorus
177mg
18%

Vitamin B1
0.25mg
17%

Folate
66µg
17%

Vitamin B2
0.26mg
15%

Iron
2mg
13%

Calcium
124mg
12%

Copper
0.2mg
10%

Vitamin B3
1mg
9%

Fiber
2g
9%

Potassium
295mg
8%

Magnesium
30mg
8%

Vitamin E
1mg
7%

Vitamin B5
0.64mg
6%

Vitamin K
6µg
6%

Vitamin D
0.83µg
6%

Vitamin B6
0.1mg
5%

Zinc
0.77mg
5%

Vitamin B12
0.24µg
4%

Vitamin C
1mg
1%

covered percent of daily need
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