GINGER PUMPKIN PUDDING CAKES
These exceptionally moist Ginger Pumpkin Pudding Cakes combine the flavors of two holiday favorites: pumpkin pie and gingerbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 cakes
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
- Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
- Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
- In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
- Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
- Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sucessful Vicky
[email protected]These cakes are a must-try for any pumpkin lover!
No Yes
[email protected]I can't wait to make these cakes again!
Joeli Koroiravudi
[email protected]These cakes are a great way to use up leftover pumpkin puree.
SijaD Raja
[email protected]I would definitely recommend this recipe to others.
Keitumetsi Tsolo
[email protected]These cakes are the perfect size for a snack or dessert.
Mark Doak
[email protected]I love the ginger and pumpkin flavors in these cakes.
Abdulazeez Adetola
[email protected]These cakes are so easy to make and they always turn out perfect.
Abrar Mahmoud
[email protected]I made these cakes for a party and they were a huge success!
Kidney
[email protected]These cakes are the perfect fall treat.
Agnes Rashid
[email protected]I love these cakes! They're so moist and flavorful.
HERO Kanxo
[email protected]These cakes are delicious! The ginger and pumpkin flavors are perfectly balanced.
Bharat Thagunna
[email protected]I've made these cakes several times now and they're always a hit. They're so easy to make and they always turn out perfect.
sk ebrahim Khan
[email protected]These cakes are so good! I love the ginger and pumpkin flavors. They're the perfect fall treat.
Juma Musa
[email protected]I made these cakes for a potluck and they were a hit! Everyone loved them. They're moist and flavorful, and the ginger and pumpkin flavors are perfect together.
Norm La Marche
[email protected]These cakes were delicious! I followed the recipe exactly and they turned out perfect. The ginger and pumpkin flavors were perfectly balanced and the cakes were so moist. I would definitely recommend this recipe.
Md Motiar
[email protected]I made these cakes for my family and they loved them! The ginger and pumpkin flavors were perfectly balanced and the cakes were so moist. I will definitely be making these again.
Waqas Jutt
[email protected]These little cakes were a big hit at our Thanksgiving gathering. They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again!