Name: Pumpkin Gingerbread Bundt Cake {fresh ginger}
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Dessert
Ingredients: *Baker's Joy baking spray; 5 large eggs; 2 tsp vanilla; 1 tsp bourbon or whiskey (optional); 1 1/2 cups granulated sugar - 300 grams; 1/2 cup packed brown sugar (I like dark but light works too) - 100 grams; 3 cups flour - 360 grams; 3 tsp baking powder; 1/2" knob of freshly grated ginger, use microplane to grate; 4 tsp ground cinnamon; 2 tsp ground ginger; 2 tsp ground nutmeg; 1 tsp ground allspice; 1/2 tsp ground cardamom; 1/2 tsp ground clove; 1/2 tsp salt; (1) 15oz can of pure pumpkin (not pie filling, Libby's or Trader Joe's canned pumpkin are good options); 1/2 cup canola oil (or any other neutral oil) - 115 grams; *Powdered sugar

Description

This Pumpkin Gingerbread Bundt Cake is loaded with and abundance of spices and fresh ginger to take it to the next level. If you love a cake that is big on fall flavors, this is it! The pumpkin flavor is subtle and creates a wonderful texture.

Ingredients

Units Scale

*Baker's Joy baking spray
5 large eggs
2 tsp vanilla
1 tsp bourbon or whiskey (optional)
1 1/2 cups granulated sugar - 300 grams
1/2 cup packed brown sugar (I like dark but light works too) - 100 grams
3 cups flour - 360 grams
3 tsp baking powder
1/2" knob of freshly grated ginger, use microplane to grate
4 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cardamom
1/2 tsp ground clove
1/2 tsp salt
(1) 15oz can of pure pumpkin (not pie filling, Libby's or Trader Joe's canned pumpkin are good options)
1/2 cup canola oil (or any other neutral oil) - 115 grams
*Powdered sugar

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Instructions

Preheat your oven to 350 degrees Fahrenheit, place your rack in the center of your oven.
Prepare a 12 cup capacity bundt cake pan by spray with Baker's Joy or greasing with shortening or butter then flouring all sides, inner tube and bottom are coated. Set aside.
- *Baker's Joy baking spray
In the bowl of your stand mixer fitted with a paddle attachment, add your: eggs, sugar, vanilla and bourbon.
- 5 large eggs
- 2 tsp vanilla
- 1 tsp bourbon or whiskey (optional)
- 1 1/2 cups granulated sugar - 300 grams
- 1/2 cup packed brown sugar (I like dark but light works too) - 100 grams
Mix on medium-high speed for 5-6 minutes until pale in color and fluffy.
Next add your grated ginger and dry ingredients, mix on slow speed until just combined - leaving some streaks of flour remaining.
- 3 cups flour - 360 grams
- 3 tsp baking powder
- 1/2" knob of freshly grated ginger, use microplane to grate
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- 1/2 tsp ground cardamom
- 1/2 tsp ground clove
- 1/2 tsp salt
Finally, add your pumpkin and oil and mix for another 2-3 minutes on high until fully combined. Be sure to scrape sides of mixing bowl to ensure all ingredients are incorporated.
- (1) 15oz can of pure pumpkin (not pie filling, Libby's or Trader Joe's canned pumpkin are good options)
- 1/2 cup canola oil (or any other neutral oil) - 115 grams
Pour your batter in prepared bundt cake pan.
Bake in upper 3rd of your oven for 55-65 minutes, until a skewer comes out clean.
Once cake is baked, remove from oven and allow to cool on cooling rack for 15 minutes before flipping onto plate.
Once fully cooled on plate, dust with powdered sugar as desired. Enjoy!
- *Powdered sugar

Notes

This cake holds very well on the counter for a week.
If you want to hold onto it longer, you can freeze the whole thing, individual slices or cut into half or quarters. Wrap tightly with plastic wrap then either place into a freezer safe container or wrap again with foil. Store in freezer for 3-5 months.