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    You are in: Home / Baking / Pumpkin Ginger Cake Recipe
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    Pumpkin Ginger Cake

    Pumpkin Ginger Cake. Photo by SusieQusie

    1/1 Photo of Pumpkin Ginger Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Sydney Mike's Note:

    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!

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    Units: US | Metric




    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
    3. 3
      Stir in pecans.
    4. 4
      Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
    5. 5
      To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
    6. 6
      Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
    7. 7
      For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
    8. 8
      Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
    9. 9
      Stir in whipping cream, & bring to boil again.
    10. 10
      Remove from heat, & let cool.
    11. 11
      Serve over warm ginger cake.

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    Ratings & Reviews:

    • on November 16, 2009

      Wonderful 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. :)

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    • on April 18, 2007


      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!

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    • on April 18, 2007


      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****

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


    Nutritional Facts for Pumpkin Ginger Cake

    Serving Size: 1 (110 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 383.2
    Calories from Fat 184
    Total Fat 20.4 g
    Saturated Fat 10.7 g
    Cholesterol 59.4 mg
    Sodium 149.0 mg
    Total Carbohydrate 48.6 g
    Dietary Fiber 1.1 g
    Sugars 30.3 g
    Protein 3.4 g

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