Fresh ginger adds special flavor to this spicy cake. Serve plain or with whipped cream.
Story Behind the Recipe
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2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup cold Land O Lakes® Butter
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons freshly grated gingerroot
1/2 teaspoon baking soda
1 cup mashed cooked pumpkin
1/2 cup milk
2 large Land O Lakes® Eggs
*Substitute 1/2 teaspoon ground ginger.
**Substitute 1 cup canned pumpkin.
Heat oven to 350°F.
Combine flour, brown sugar, sugar, cinnamon, nutmeg and salt in bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumbs; stir in walnuts. Set aside for topping.
Add baking powder, gingerroot and baking soda to remaining crumb mixture in bowl; mix lightly. Add pumpkin, milk and eggs. Beat at medium speed until well mixed.
Pour batter into greased 13x9-inch baking pan. Sprinkle with walnut-crumb mixture. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
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This cake freezes well. Cut into serving pieces before freezing, if desired.
These seasonal dessert recipes feature the iconic and delicious fall flavor of pumpkin . But we’re not just talking about pumpkin pie here; we have all sorts of goodies from pumpkin fudge and cakes to pumpkin cookies and tarts.