Reprise - Pumpkin Ginger Cake

In October and November we especially love all things pumpkin.     This post was originally from November 17, 2008.    It's a great cake and one I've made several times.    An Anna Pump recipe is always good!


For those who don't like pumpkin pie at Thanksgiving, this cake is a good alternative and still keeps the pumpkin in the holiday!


We spent the day raking leaves in the back garden.    I must admit that raking leaves with 30 mph winds is not a good idea!     But at least some got in the bag for we've 8 bags lined up next to the driveway!


I can't wait until Monday for I've got a "big reveal" for Met Monday . . . there is definitely something new at Linderhof!


But it is Sunday and I'm joining Chari at Happy to Design for Sunday Favorites.

A shower of powdered sugar on the 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.

Note:    I like using my 6 cup bundts and making two smaller cakes.    One for now and one for the freezer -- or during the holiday season -- one for us and one for a gift!