Fresh ginger adds special flavor to this spicy cake. Serve plain or with whipped cream.
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2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup granulated 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 ginger root
1/2 teaspoon baking soda
1 cup canned pumpkin
1/2 cup milk
2 large Land O Lakes® Eggs
*Substitute 1/2 teaspoon ground ginger.
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
This cake freezes well. Cut into serving pieces before freezing, if desired.
COLLECTION
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.