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.
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Sjit Chaudhary
[email protected]I've never made pumpkin pudding cakes before. I'm excited to try this recipe.
Ratna Akter
[email protected]I'm not a fan of pumpkin, but I'm willing to give these cakes a try. They look so good!
Abdl Isa
[email protected]These cakes sound like the perfect fall treat. I'm definitely going to make them this weekend.
Jaytone Babe
[email protected]I'm not sure about the ginger glaze. I might try making these cakes with a different glaze.
Dk Tamim
[email protected]These cakes look delicious! I can't wait to try them.
Aadil Khan
[email protected]I'm allergic to ginger. Can I substitute another spice?
Rummi Singh
[email protected]I had some trouble getting the cakes to rise properly. I think I might have overmixed the batter.
jacob weaver
[email protected]These cakes were a bit too spicy for my taste, but my husband loved them. He said they were the best pumpkin cakes he's ever had.
Nneoma Trust Amaechi (officialnnenne)
[email protected]I'm not a huge fan of pumpkin, but I loved these cakes! They were moist and flavorful, and the glaze was to die for. I will definitely be making these again.
Zyd Abu
[email protected]These cakes were amazing! The pumpkin flavor was rich and delicious, and the ginger glaze added a perfect amount of spice. I will definitely be making these again.
Maaz Naseer
[email protected]I made these cakes for a fall party and they were a huge success. Everyone loved them! They were so easy to make and they looked beautiful.
Zahoor Zahoor
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were light and fluffy, with a delicious pumpkin flavor. The glaze was the perfect finishing touch.
Isis Quiroz
[email protected]These pumpkin pudding cakes were a hit! They were moist, flavorful, and had the perfect amount of spice. I loved the ginger glaze, it added a nice touch of sweetness and complexity. I will definitely be making these again.