Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, December 15, 2008

Pumpkin Ginger Cake

Starting in October, pumpkin finds it way to the table often at Linderhof. Pumpkin cookies, pumpkin bread, pumpkin cake, pumpkin pie, pumpkin soup and perhaps my favorite pumpkin recipe, a pumpkin cranberry coffeecake which I bake for most Saturday breakfasts during November.

When company was coming for dessert only, I thought of this pumpkin ginger cake which I had not made before but since I love anything pumpkin and anything ginger, this cake had to be a winner.

From one of my favorite cookbook authors, Anna Pump, and found in perhaps my favorite cookbook, Country Weekend Entertaining. As with any of Anna's recipes, this did not disappoint. It has been elevated to my favorite pumpkin cake.

Ginger Pumpkin Cake
(From Country Weekend Entertaining)

4 eggs
1 cup safflower oil
2 1/2 cups sugar
2 cups pumpkin puree
3 1/2 cups flour
1/2 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. ground ginger
1 t. ground cinnamon
1/4 t. ground cloves
1/2 t. freshly grated nutmeg
1 cup raisins
1/2 cup coarsley chopped walnuts
1/4 cup powdered sugar for dusting

Preheat the oven to 350

Butter a 9 by 4 1/2 inch Turks head or bundt pan with 12 cup capacity.

In a bowl, beat the eggs, oil and sugar with an electric mixer for about 3 minutes, until creamy. Add the pumpkin puree and mix to blend. Add 3 cups of flour, the baking soda, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Mix at low speed until the batter is smooth and well blended.

Separately, combine the remaining 1/2 cup of flour with the raisins and walnuts. Fold this into the batter. Spoon the batter into the prepared cake pan.

Set the pan into the middle of the oven and bake for 1 hour and 10 to 15 minutes or untl a toothpick inserted into the cake comes out clean. Remove the cake from the oven and let it set for 30 minutes.

Using a knife, loosen the top edge of the cake. Invert the cake onto a plate and let it cool completely for 6 hours or overnight. When ready to serve, dust the cake with powdered sugar.


Mary Bergfeld said...

Martha, this looks really good. We're in the midst of a snow storm - very unusual here - so we're housebound on the hillside till the driveway is cleared. This is a perfect day for baking. Your cake is tempting! Now if I have some pumpkin in the pantry I'll have a go at this.

Melissa said...


That cake looks scrumptious. Thank you for sharing that wonderful recipe.

I love pumpkin. There is something so comforting about foods with pumpkin baked into it.