Ginger Pumpkin Cake
Enjoy this Ginger Pumpkin Cake in only an hour! We love to serve this festive cake with a big scoop of fresh whipped cream.
Ingredients
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 Tbsp sugar
- 3 egg whites
- 1 cup canned pumpkin
- 1/4 cup light corn syrup
- 1 tsp grated orange peel
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat your oven to 350ºF and grease a 8-inch square baking dish.
- In a large bowl cream together your butter, brown sugar, and sugar until light and fluffy. Add the egg whites one at a time, mixing well after each addition. Add in the pumpkin, corn syrup, and orange peel.
- In a separate bowl whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt. Add into the pumpkin mixture and stir until moistened. Pour into the cake pan and bake until a toothpick inserted comes out clean, about 30-35 minutes. Cool 20 minutes. Top with fresh whipped cream and serve.
Notes
We like to serve this cake warm with cool whipped cream.
Make sure to scrap down the sides of the bowl after each addition of egg.
