Ingredients
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 1 cup canned pure pumpkin puree
- 1/4 cup reduced-fat buttermilk
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, at room temperature
- 1 packed cup light brown sugar
- 2 large eggs, at room temperature
- 1/4 cup finely chopped crystallized ginger
- Confectioners' sugar, optional
Directions
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By aaron_heather_s...
Round Rock, 83
on October 05, 2009
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I tried to find crystalized ginger at my local grocery store to no avail. I would have to go to a more specialized store to find it - I know I've seen it somewhere...
I had fresh ginger at home and decided to try this cake anyways. I'm so glad I did! I took the fresh ginger (about 2.5 inches long, peeled it, finely sliced it and cooked it in a simple syrup (equal parts water and sugar. Drained the ginger on parchment paper and sprinkled sugar on top. Let it cool while you mix the cake batter, then chop very fine to fold into the batter.
I took it to a friend's house that evening, they devoured it! She said it would be out of this world if it had nuts in it as well. I'm not so sure, because the texture of the loaf is very light and springy. If it was closer to a pound cake (dense then nuts would work well.
By 27106_9150263
Winston Salem, NC
on February 17, 2008
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I followed the recipe carefully, making 3 smaller gift loaves (they cook in about 40 minutes. I used a small chopper on the crystallized ginger and whipped the butter and sugar for about twice the recommended time. Allow it to cool and cut with a sharp knife. I will add this sophisticated and delightful tea bread to my holiday baking.
By natureutt78_7294525
Loma Linda, CA
on July 21, 2007
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The recipe is a tad bit hard to follow, but if you get it right, the loaf comes out great! The consistancy is heavy, so in a way, like a spicy pound cake. Great for a quick breakfast or a casual dessert!
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