Orange Ginger Pumpkin Cake {Recipe}

Pumpkin is my favorite Fall flavor so I’m excited to share this recipe for Orange Ginger Pumpkin Cake created by the founder of the Matt’s Pantry iPad App, Private Chef Matthew Shields. He says this cake is perfect for Thanksgiving and I agree. Enjoy! :)

Orange Ginger Pumpkin Cake

Cake:

½ cup unsalted butter

½ cup granulated sugar

2 large eggs, one separated

½ cup pumpkin puree

1 tablespoon orange zest

1 tablespoon grated ginger

¾ cup all purpose flour

¼  cup cake flour

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

couple pinches of salt

Syrup:

Juice of one large orange

¼ cup granulated sugar

Preheat oven to 350*F.  Butter or spray with cooking spray a baking pan and set aside.  Cream the butter and sugar together until light and fluffy.  Add the whole egg and the yolk one at a time, beating well and scraping the sides of the bowl.  Beat in the pumpkin, orange zest, and ginger.

Sift together the flours, baking powder and salt.  Add to the pumpkin batter in three or four stages, blending thoroughly after each.  In a small bowl whip the egg white until they hold soft peaks.  Fold into batter, then scrape the batter into the prepared pan.  Bake in the center of the oven for 50-60 minutes.  Allow to cool for at least ten minutes.

For the syrup, combine the orange juice and sugar in a small sauce pan over low heat until the sugar dissolves and then increase the heat bringing to a boil.  Boil with out stirring for 1 minute.  Allow to cool.

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