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    You are in: Home / Recipes / Pumpkin Pecan Cake With Ginger Whipped Cream Recipe
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    Pumpkin Pecan Cake With Ginger Whipped Cream

    Pumpkin Pecan Cake With Ginger Whipped Cream. Photo by Divaconviva

    1/3 Photos of Pumpkin Pecan Cake With Ginger Whipped Cream

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    50 mins

    1 hr

    Divaconviva's Note:

    I made this for Thanksgiving and it was a big hit! This cake is almost like gingerbread, with a firm texture and so fragrant; but the pumpkin flavor definitely comes through! This recipe is from Bon Appetit Magazine, November, 1990. It indicates 12 servings, but you can easily cut 16 - 18 slices. This cake is large, and you can freeze leftover slices. Allow yourself about 50 minutes to an hour for prep time.

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    Ingredients:

    Servings:

    Units: US | Metric

    spiced cake

    ginger whipped cream

    Directions:

    1. 1
      You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
    2. 2
      Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
    3. 3
      For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
    4. 4
      Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
    5. 5
      Add eggs, one at a time, beating well after each addition.
    6. 6
      Beat in pumpkin, sour cream, molasses and rum.
    7. 7
      Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
    8. 8
      Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
    9. 9
      Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
    10. 10
      Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
    11. 11
      Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
    12. 12
      For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
    13. 13
      Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
    14. 14
      Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don’t burn.

    Ratings & Reviews:

    • on October 13, 2007

      55

      Delicious. Everyone loved it, even one who said they don't usually like pumpkin. I didn't make the whipped cream and I couldn't find the crystallized ginger. It would probably be good with raisins too. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Pecan Cake With Ginger Whipped Cream

    Serving Size: 1 (133 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 490.1
     
    Calories from Fat 254
    51%
    Total Fat 28.2 g
    43%
    Saturated Fat 13.2 g
    66%
    Cholesterol 108.5 mg
    36%
    Sodium 445.5 mg
    18%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 2.6 g
    10%
    Sugars 28.2 g
    112%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    crystallized ginger

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