Pumpkin Ginger Cake

"This recipe has been in my files for over 25 years. I enjoy the caramel sauce over ice cream on top of a warm slice of the ginger cake!"
 
Pumpkin Ginger Cake created by SusieQusie
Ready In:
1hr 5mins
Ingredients:
17
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees F.
  • For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
  • Stir in pecans.
  • Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
  • To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
  • Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
  • For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
  • Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
  • Stir in whipping cream, & bring to boil again.
  • Remove from heat, & let cool.
  • Serve over warm ginger cake.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. appleydapply
    Wonderful flavor...as Mimi pointed out, just slightly different from the usual pumpkin pie flavors but delicious! And the caramel sauce was wonderful; we served with ice cream. It would also be good with whipped cream if your cake and sauce aren't too hot. Now the reason for the no-star review: I didn't know how to rate this because the crust didn't turn into a crust; it was a powder-y layer underneath the cake. I used a glass dish since that was the pan I had of the right size and I wondered if a metal pan should have been used? So I z-mailed Syd who said he has always used a metal pan. This was so yummy that I will try to make again if I can scrounge up a metal pan the right size. :)
     
  2. SusieQusie
    Pumpkin Ginger Cake Created by SusieQusie
  3. SusieQusie
    I have it on good authority that the chef's Mom said this was a _cake_ and who am I to argue with Mom. So we won't tell her that I was quite sure I had mucked this up when my _cake_ was really more like a wonderfully flavored pumpkin pie bar. It had me fooled while baking since my convection oven bakes hot and after my alloted 35 minutes, my tester still wasn't completely clean. I took it out anyway and then it fell slightly. Boy, was I getting alarmed now. So I cut out a corner to do the taste test and discovered a lovely creamy _cake_ . A quick Zmail to the chef confimed that I was right on target. And the caramel sauce, oh the caramel sauce ... just give me a cup and let me drink it. I followed the recipe to a tee - I thought - until, while cleaning up after baking, I discovered a sneaky bag of pecans hiding behind the flour cannister. I highly recommend this dessert - a breeze to make using a food processor and a taste that's out of this world! Thanks so much for sharing this, Syd!
     
  4. Mimi Bobeck
    Despite the long list of ingredients, this is a fairly easy recipe to make. Delish! I used canned pumpkin and fresh ginger instead of powdered ginger. What I really like about this is when you think about pumpkin, a lot of people expect the tradtional "pumpkin pie" taste. While some of the other ingredients remind me of Thanksgiving flavors, the ginger made a delightful, variation of the usual pumpkin partners. Thank you for sharing this delish recipe Mike! **** Made and reviews for ZAARTAG****
     
  5. Mimi Bobeck
    Despite the long list of ingredients, this is a fairly easy recipe to make. Delish! I used canned pumpkin and fresh ginger instead of powdered ginger. What I really like about this is when you think about pumpkin, a lot of people expect the tradtional "pumpkin pie" taste. While some of the other ingredients remind me of Thanksgiving flavors, the ginger made a delightful, variation of the usual pumpkin partners. Thank you for sharing this delish recipe Mike! **** Made and reviews for ZAARTAG****
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes