Pumpkin Ginger Pound Cake Recipe – Rich and Decadent
Hello there, fellow foodies! It’s your favorite British chef here, and I’ve got a special recipe for you to try – Pumpkin & Ginger Pound Cake. Yes, you heard that right! This is a pumpkin cake infused with fresh ginger that will tantalize your taste buds and leave you feeling satisfied.
As you might know, pound cakes are traditionally loved for their moist and tender texture that comes from the creaming of butter and sugar. This recipe takes traditional pound cake to the next level by adding pumpkin puree, fresh ginger, and a blend of spices such as nutmeg, cloves, cinnamon, and ginger.
With its rich aroma filling your kitchen, this pumpkin ginger pound cake will not only satisfy your sweet tooth but also give you a sense of warmth and comfort during these chilly fall days. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Are you a fan of pumpkin-flavored treats? If so, get ready to fall in love with this Pumpkin & Ginger Pound Cake recipe! Not only does this cake have the perfect amount of pumpkin flavor blended with ground cinnamon, nutmeg, and ginger spice, but it also has a tender moist texture that will keep you coming back for more.
But wait, there’s more! The addition of fresh ginger gives this cake an extra layer of warmth and an unexpected kick that will leave your taste buds singing. And if you thought it couldn’t get any better, this cake is incredibly versatile – it can be served warm or cold, plain or with toppings such as confectioners’ sugar, whipped cream, or even vanilla ice cream for a real indulgent treat.
Aside from the delicious taste and versatility of this recipe, it’s also a cinch to make! All you need is some pumpkin puree (canned or fresh), eggs, a few pantry staples like flour and sugar, and of course the star ingredients- fresh ginger and pumpkin spice. Whether you’re an experienced baker or a beginner in the kitchen, this recipe is foolproof and will guarantee success with its step-by-step instructions.
In conclusion, I can promise that once you try this Pumpkin & Ginger Pound Cake recipe you’ll be hooked! Its perfect blend of spices, moist texture, and versatility make it an ideal choice for any fall occasion or sweet craving that may arise. Trust me when I say this – go ahead and bookmark this recipe because it’s a guaranteed crowd-pleaser that will satisfy everyone from beginners to experienced bakers.
Ingredient List
Before we jump into the recipe, let’s first take a look at what you’ll need on hand to make this delicious Pumpkin & Ginger Pound Cake. This spiced cake has a perfect balance of pumpkin flavor and ginger kick that will give you the ultimate fall-winter feeling.
Wet Ingredients:
- 4 eggs (room temperature)
- 1 1/2 cups of canned pumpkin puree
- ¾ cup light brown sugar
- 1 cup unsalted butter
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon pure vanilla extract
Dry Ingredients:
- 2 cups of cake flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon table salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 tablespoon ground nutmeg
- 1/8 tablespoon ground cloves
Optional Add-ins:
- Pear chunks, chocolate chips or walnuts
You can easily find these ingredients at your local grocery store to make your own Pumpkin & Ginger Pound Cake. Now that you have everything you need, let’s get started!
The Recipe How-To
Prep Your Ingredients
Before you start baking, make sure all your ingredients are prepared properly. Take 3 cups of cake flour and sift it with 2 teaspoons of baking powder, 1 ½ teaspoons of ground cinnamon, 1 teaspoon each of ground ginger and nutmeg, and ½ teaspoon of table salt. Set this dry mixture aside. Then take a fresh ginger root, remove the skin and grate it finely to get around 1 tablespoon. Open a can of pumpkin puree with enough quantity to measure out about ¾ cup. Finally, for the wet ingredients, take out 4 eggs from the refrigerator so that they can come to room temperature.
Make the Batter
In a medium-sized bowl, cream together 2 sticks (or around 1 cup) of softened unsalted butter and 1 cup of packed light brown sugar until they are light and fluffy. Then, one at a time, add in your room temperature eggs, mixing well after each addition. Next, mix in your freshly grated ginger followed by the pumpkin puree until everything is well combined.
Once these wet ingredients are thoroughly mixed together, gradually fold in your previously sifted cake flour mixture until the batter is smooth and no visible lumps remain.
Baking Time
To turn this batter into a delicious pumpkin-ginger pound cake you will need to preheat your oven to 350°F/180°C. Then coat the inside of a bundt pan with cooking spray until it’s completely coated.
Pour your cake batter into the prepared bundt pan, gently tapping it on the counter a few times so that any air bubbles present can escape before baking.
Bake for approximately 45 minutes or until done. You can check if it is ready by seeing if an inserted toothpick comes out clean.
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake onto a cooling rack to cool completely.
Serve and Enjoy
Once cooled, slice your pumpkin-ginger pound cake into generous slices and serve with a scoop of vanilla ice cream or freshly whipped cream. You could also serve this with cream cheese frosting or a simple lemon-ginger glaze.
Enjoy this flavorful pumpkin ginger pound cake with a hot cup of tea or coffee, or even better, with some friends as part of a cozy autumn gathering.
Substitutions and Variations
Do you want to add slightly different flavors or variance to the typical pumpkin and ginger combination? Here are some substitutions and variations that you can try:
– Lemon Ginger: You can replace the pumpkin puree with freshly squeezed lemon juice and grated lemon zest. Instead of ground ginger, use freshly grated ginger. This substitution will give your pound cake a bright citrus-y flavor with a tangy bite from the ginger.
– Apple Cinnamon: Substitute the pumpkin puree with applesauce, and add chopped fresh apples into the mix. Replace ginger with cinnamon for a warm, cozy spice. This variation is perfect for those who prefer milder flavors.
– Pear and Nutmeg: Swap out the pumpkin puree with pear puree or canned pears (make sure you blot them dry first). Replace ginger with freshly grated nutmeg for a pleasant, spicy aroma. This take on the pumpkin ginger pound cake is perfect for fall season as it highlights the taste of seasonal fruit.
– Vegan Pumpkin Cake: To make this recipe 100% vegan, substitute eggs with flax eggs – whisk together 4 tablespoons of flaxmeal with 12 tablespoons of warm water and let them sit for 5 minutes before using. Also, use dairy-free butter instead of unsalted butter, and almond milk instead of whole milk. This variation allows anyone following a plant-based lifestyle to enjoy the deliciousness of pumpkin and ginger.
These substitutions and variations will change things up without straying too far from what everyone craves – a pound cake that turns out tender, moist, and delicious no matter what you put into it!
Serving and Pairing
Now that you’ve baked this moist, tender and glorious pumpkin ginger pound cake, it’s time to serve it with some complementary sides and drinks. This rich cake is perfect for any autumnal gathering or festivity, and pairing it with the right foods can elevate your dining experience. Here are some serving and pairing ideas to get your taste buds jumping:
Firstly, you can serve this cake on its own, dusted with some confectioners’ sugar or a dollop of whipped cream. The simplicity of the flavors allows you to enjoy every bite of the pumpkin and ginger goodness without any overwhelming distractions.
Alternatively, serving this cake with a scoop of vanilla ice cream creates an explosion of taste in your mouth. The contrast between warm tender cake slices and cold ice cream is unbeatable. For those seeking a vegan option or avoiding too much dairy, you could opt for vegan pumpkin ice cream or fro-yo.
If you want to step up your severs game, why not go for some cheese frosting or cream cheese filling? The tangy creamy texture complements the warmth from ginger and pumpkin in this pound cake. Lemon ginger, pear, or even pumpkin pie-spice glaze are also great options to mix things up.
For drinks, the obvious pairing would be a cup of tea or coffee. But don’t stop there; consider whipping up some warm apple cider with cinnamon sticks on the side. Or how about trying a slice with a glass of Chardonnay for those who prefer wine? The hint of oak and buttery flavor from Chardonnay work well with spices in this cake.
In conclusion, serving and pairing should always enhance the overall experience of enjoying food. This pumpkin ginger pound cake provides excellent versatility to match various sides and beverages to suit anyone’s taste.
Make-Ahead, Storing and Reheating
If you’re planning to make this pumpkin ginger pound cake ahead of time, I’ve got some great news for you. This cake turns tender and moist after being kept in the refrigerator for a day or two. In fact, I recommend wrapping the cake tightly in plastic wrap or aluminum foil and refrigerating it overnight before slicing into it.
To reheat the cake, preheat your oven to 300°F (150°C), take the wrapped cake out of the fridge, let it sit at room temperature for around 15 minutes to take the chill off, then place on a baking sheet and heat covered with foil for around 10 minutes. This reheating method will help keep the cake just as soft and tender as when it was first made.
Alternatively, if you prefer serving your cake warm, try reheating individual servings in the microwave for approximately 20 seconds each.
If you have leftovers, storing them properly is essential to keep the cake fresh and tasty. To store leftover pumpkin ginger pound cake, wrap each slice with cling film or aluminum foil tightly and put them all together inside a ziplock bag before placing it in the refrigerator where it will last up to five days.
For longer storage, you can freeze this cake too. Once it has cooled down completely slice it according to your preference and then wrap individual slices tightly in tin foil or plastic wrap before placing them inside a freezer bag for up to three months.
To thaw frozen pound cake, take out an individual slice from its pack and let it stay on the countertop until it’s approximately room temperature. Reheat following any of the aforementioned methods.
Whether you serve this moist pumpkin ginger pound cake at Thanksgiving, a fall party or just as a sweet treat for your family gathering, be sure to top each slice with a scoop of vanilla ice cream or whipped cream. The flavors complement each other perfectly, giving you an ultimate autumn dessert that everyone will love!
Tips for Perfect Results
Now that you have your pumpkin & ginger pound cake ready, it is time to perfect it. Here are some tips to make sure that your cake comes out tender, moist, and flavorful every single time:
1. Use fresh ingredients – Using fresh ingredients makes a world of difference in the taste of the final product. Make sure to use fresh ginger and spices for a more vibrant flavor.
2. Room temperature ingredients – It’s essential to use room temperature ingredients, especially eggs and butter, as they mix together better and create a smoother batter.
3. Creaming the butter – Beat the unsalted butter with light brown sugar until creamy before adding in the eggs. This ensures that your cake turns out fluffy and soft.
4. Measuring flour – It may seem insignificant, but measuring flour accurately is crucial. Too much flour will make your cake dense, while too little will make it fall apart. Use a kitchen scale or spoon and level for accuracy.
5. Add baking soda – A small amount of baking soda helps balance the acidity in pumpkin puree, ensuring your cake turns out moist.
6. Mixing time – Once you’ve added in all your ingredients, be careful not to overmix the batter as this will toughen your cake.
7. Bundt pan prep – When pouring your batter into a bundt pan make sure to grease it thoroughly with butter or cooking spray then add flour evenly over sides bottom of pan.
8. Do not open oven – It’s tempting to check on your masterpiece; however, opening the oven door can result in uneven heat distribution leading to an unevenly baked cake or even collapsed center.
By following these tips and tricks, you’re well on your way to creating a perfectly spiced tender & moist pumpkin ginger pound cake every time. Pair it with whipped cream or vanilla ice cream for a delightful treat!
Bottom Line
In conclusion, I believe that this pumpkin and ginger pound cake recipe is one of the best desserts you could possibly make. The combination of ingredients makes for a deliciously moist and flavorful cake that leaves you wanting more. This recipe is especially great in the fall and winter months, when pumpkins are in season and warm spices are needed to keep us cozy.
Don’t be afraid to play around with substitutions and variations to make the recipe your own. From vegan pumpkin gingerbread bundt cakes to adding fresh pears or cream cheese filling, there are endless possibilities to experiment with. And let’s not forget the serving and pairing options – nothing beats a slice of warm cake served with a scoop of vanilla ice cream or a dollop of whipped cream.
It’s also worth noting that this cake can be made ahead of time and stored for later enjoyment, making it perfect for parties or meal prep. If you’re new to pound cakes or baking in general, follow the tips provided above for perfect results every time.
Bottom line: whether you’re an experienced baker or just starting out, this pumpkin and ginger pound cake recipe is one that you should definitely have on hand. The warm spices and flavors will leave a lasting impression on anyone who tries it, so why not give it a shot? Happy baking!
Pumpkin & Ginger Pound Cake Recipe
Ingredients
- 1/2 lb unsalted butter (completely softened at room temperature, more for the pan)
- 9 1/2 ounces cake flour (more for the pan)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups packed light brown sugar
- 1 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 1/4 cup vegetable oil
- 2 teaspoons minced fresh ginger
- 1 -2 tablespoon confectioners' sugar, for dusting
- 1 quart vanilla ice cream (optional)
Instructions
- Position a rack in the lower third of the oven and heat the oven to 350°F
- Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.
- Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.
- Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.
- Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.
- Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.
- Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.
- Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter with a rubber spatula. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. (If you're making the cake ahead, wrap it now). Just before serving, use a fine sieve to sift the confectioners' sugar over the cake. Cut into 3/4-inch slices and serve with a scoop of ice cream, if you like.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.