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CathyZ from Kauai

Spiced Pumpkin Pecan Cake with Ginger Whipped Cream

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #29172 at 5:28 pm on Nov 12, 2016

I made this for the third time in a couple months- it is a winner. Originally from Bon Appetit sometime in the 1990s


3-1/2 cups flour
2 tsp each baking powder, baking soda
1 tsp salt
2 tsp ground cinnamon
tsp each ground ginger, ground allspice, ground nutmeg, ground cloves
1 cup unsalted butter, room temperature
1-1/4 cups sugar
cup firmly packed dark brown sugar
4 large eggs, room temp
1-2/3 cups canned solid pack pumpkin
cup sour cream
cup unsulfured molasses
2 T dark rum
1-1/2 cups chopped toasted pecans (6 oz)
cup minced crystalized ginger
Powdered sugar, ginger whipped cream (below)

Position rack in lowest third of oven and preheat to 350. Prepare bundt pan (oil or butter and flour). Mix 3-1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl. Using mixer, cream butter with both sugars in large bowl until very light and fluffy. Add eggs one at a time, beating well after each. Beat in pumpkin, sour cream, molasses and rum. Mix in dry ingredients, pecans and minced ginger. Pour into pan. Bake about 1 hour 15 minutes. Cool cake 15 min in pan then turn cake out onto rack and cool. Sift powdered sugar over top. Serve with Ginger Whipped Cream made from 1 cup chilled whipping cream, cup sour cream, 2 T sugar, 1-1/2 T dark rum and tsp ground ginger. Beat sour cream and whipping cream to soft peaks, add the rest and beat to a stiff consistency.

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