Gingery Pumpkin Pecan Cake
- Ready In:
- 2hrs 10mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 3 cups sifted unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 5 large eggs
- 1 cup sugar
- 1 cup lightly packed brown sugar
- 1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix)
- 1 1⁄4 cups vegetable oil
- 1 1⁄2 cups pecans, chopped medium (reserve 2 tablespoons for topping)
- 1 cup plumped raisins (mixed dark and light)
- 2 tablespoons minced crystallized ginger
- 1⁄2 cup quartered red glaceed cherries (optional)
directions
- Position oven rack in the lower third of the oven; preheat oven to 350°; butter a 10-inch angel food cake pan.
- Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
- Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
- Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
- Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
- Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
- Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
- Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
- Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
- Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
- Remove from oven; set pan of cake rack to cool completely.
- To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
- Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.
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