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Ginger Pumpkin Pudding Cakes
Recipe Summary
Yield: Makes 6 cakes
Ingredients
Ingredient Checklist
4 tablespoons unsalted butter, room temperature, plus more for the pans
2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
1/2 cup dark molasses
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 teaspoons baking powder
1/2 cup packed light-brown sugar
1 large egg
3/4 cup Pumpkin Purée Pumpkin Puree
Whipped cream, for serving
Candied ginger, for garnish (optional)
Fresh mint, for garnish (optional)
Gallery
Ginger Pumpkin Pudding Cakes
Recipe Summary
Yield: Makes 6 cakes
Gallery
Ginger Pumpkin Pudding Cakes
Ginger Pumpkin Pudding Cakes
Ginger Pumpkin Pudding Cakes
Recipe Summary
Yield: Makes 6 cakes
Recipe Summary
Yield: Makes 6 cakes
Yield: Makes 6 cakes
Makes 6 cakes
Ingredients
Ingredients
- 4 tablespoons unsalted butter, room temperature, plus more for the pans
- 2 ounces fresh ginger, peeled, sliced into 1/2-inch pieces
- 1/2 cup dark molasses
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 1/2 teaspoons baking powder
- 1/2 cup packed light-brown sugar
- 1 large egg
- 3/4 cup Pumpkin Purée Pumpkin Puree
- Whipped cream, for serving
- Candied ginger, for garnish (optional)
- Fresh mint, for garnish (optional)
Directions
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.
Reviews (6)
Add Rating & Review
74 Ratings
5 star values:
23
4 star values:
19
3 star values:
23
2 star values:
7
1 star values:
2
Reviews (6)
Add Rating & Review
74 Ratings
5 star values:
23
4 star values:
19
3 star values:
23
2 star values:
7
1 star values:
2
Add Rating & Review
74 Ratings
5 star values:
23
4 star values:
19
3 star values:
23
2 star values:
7
1 star values:
2
74 Ratings
5 star values:
23
4 star values:
19
3 star values:
23
2 star values:
7
1 star values:
2
74 Ratings
5 star values:
23
4 star values:
19
3 star values:
23
2 star values:
7
1 star values:
2
- 5 star values:
- 23
- 4 star values:
- 19
- 3 star values:
- 23
- 2 star values:
- 7
- 1 star values:
- 2
Martha Stewart Member
Rating: 5 stars
12/18/2017
I've made this recipe for Christmas for the last decade. The cake is a bit of work, but it's entirely worth it. The flavors are very complementary and the cake is always wonderfully moist. The mini bundt cakes make a beautiful presentation with piped whipped cream accented with finely chopped crystalized ginger. Christmas also happens to be my husband's birthday and it's a lovely special dessert suitable for the double occasion. It's also one of the few recipes that I don't alter in any way - it's perfect!
Martha Stewart Member
Rating: 5 stars
12/23/2013
New Xmas fave. Give it out as gifts. Light, fluffy,and delish.
Martha Stewart Member
Rating: Unrated
11/30/2012
Has anyone tried to use this recipe in a single, large bundt pan?
Martha Stewart Member
Rating: Unrated
03/23/2008
This cake has too much molasses for my taste. It overwhelmed the pumpkin and the ginger. Also, the cake did not rise, which could be due to the altitude where I live. Overall, I do not recommend this recipe unless you love molasses and like dense cakes.
Martha Stewart Member
Rating: Unrated
03/10/2008
Yummy!! I was nervous at first because the batter seemed a little thin, but it came out great! It was really moist. A family favorite so far!
Martha Stewart Member
Rating: Unrated
12/13/2007
Fabulous; our Thanksgiving guests wanted the recipe!
Martha Stewart Member
Rating: 5 stars
12/18/2017
I've made this recipe for Christmas for the last decade. The cake is a bit of work, but it's entirely worth it. The flavors are very complementary and the cake is always wonderfully moist. The mini bundt cakes make a beautiful presentation with piped whipped cream accented with finely chopped crystalized ginger. Christmas also happens to be my husband's birthday and it's a lovely special dessert suitable for the double occasion. It's also one of the few recipes that I don't alter in any way - it's perfect!
Rating: 5 stars
Rating: 5 stars
12/23/2013
New Xmas fave. Give it out as gifts. Light, fluffy,and delish.
Rating: Unrated
11/30/2012
Has anyone tried to use this recipe in a single, large bundt pan?
Rating: Unrated
Rating: Unrated
03/23/2008
This cake has too much molasses for my taste. It overwhelmed the pumpkin and the ginger. Also, the cake did not rise, which could be due to the altitude where I live. Overall, I do not recommend this recipe unless you love molasses and like dense cakes.
Rating: Unrated
03/10/2008
Yummy!! I was nervous at first because the batter seemed a little thin, but it came out great! It was really moist. A family favorite so far!
Rating: Unrated
12/13/2007
Fabulous; our Thanksgiving guests wanted the recipe!
All Reviews for Ginger Pumpkin Pudding Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ginger Pumpkin Pudding Cakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
