Pumpkin & Ginger Pound Cake

Pumpkin & Ginger Pound Cake
Photo by Scott Phillips

Ingredients

  • ¼ tsp. freshly grated nutmeg
  • ½ tsp. ground ginger
  • 1 ½ tsp. ground cinnamon
  • 1 ½ tsp. baking powder
  • ½ lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
  • 1 qt. vanilla ice cream (optional)
  • 1 to 2 Tbs. confectioners' sugar for dusting
  • + 9 more ingredients
    • 1 cup unsweetened pumpkin purée
    • ½ tsp. table salt
    • 2 cups packed light brown sugar
    • 2 tsp. pure vanilla extract
    • 4 large eggs, at room temperature
    • 9 ½ oz, (2 ½ cups) cake flour; more for the pan
    • 2 tsp. minced fresh ginger
    • ¼ tsp. ground cloves
    • ¼ cup vegetable oil

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 eg...

View full recipe at Fine Cooking

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