Pumpkingingercake Recipes

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Cut off the stem end from the pumpkin to create a flat surface. Set the pumpkin cut-side down, slice it vertically in half and scoop out the seeds. Lightly oil the pumpkin with the olive oil. Set the pumpkin halves flat on the baking sheet and roast until easily pricked with a fork, 45 minutes to 1 hour. Let cool for at least 10 minutes before scooping out the flesh. Transfer the pumpkin flesh to a food processor and puree until completely smooth. Measure out 2 cups of the puree. Reserve the remainder for another use.
• Lightly grease or line a 12-cup muffin tin. In a large bowl combine the pumpkin puree and eggs, and mix together. Next, add the brown sugar, canola oil, baking powder, cinnamon, baking soda, clove and nutmeg, and mix together. Add the flour and slowly beat it into the mixture.
• Pour the batter into the prepared muffin tin and bake until a cake tester comes out clean, about 35 minutes. Allow to cool slightly before removing the cakes from the tin.
• For the glaze: In a bowl, combine the powdered sugar, cinnamon and 1 to 2 tablespoons water, and mix thoroughly. Brush or drizzle the glaze onto the cakes.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 gingersnap, flat side down, in bottom of each cup.
• In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat just until blended. Stir in chocolate chips. Pour into muffin cups, filling full.
• Bake 30 to 35 minutes or until almost firm. Cool 20 minutes. Remove from pans. Refrigerate cheesecakes in paper baking cups at least 2 hours before serving.
• Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
• Stir in pecans.
• Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
• To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
• Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
• For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
• Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
• Stir in whipping cream, & bring to boil again.
• Remove from heat, & let cool.
• Serve over warm ginger cake.

Steps:

• Cut the styrofoam sphere in half and glue it to a the cardboard base. Put the cardboard round on top of the sphere.
• Take piece of plastic wrap and put it over the half sphere and cardboard, ensuring that none of the styrofoam touches any of the cake.
• Grease the top and side of the half sphere with shortening. Wrap the greased half sphere with plastic wrap. Add a little more shortening to the plastic wrap.
• Put the cardboard cake round on flat top of plastic wrap.
• Add 1 cake round to the styrofoam sphere, cutting off a bit of the top. Frost the top of the first cake round with buttercream. Add second cake round and cut off a bit of the top. Frost the top of the second cake round with buttercream. Top with the third cake round.
• Begin carving the cake, slowly carving it down until it's the shape of a sphere. When close to the shape of sphere, start carving away some of the hard edges. Make sure the bottom edge of the cakes line up with the styrofoam sphere half. If your sphere is too tall, cut off some of the top. Exfoliate the cake, peeling off excess crumbs until you get a nice gradual curve. Discard excess cake.
• Transfer the cake/sphere to a round cake stand.
• Frost the cake and plastic covering the styrofoam using an offset spatula, pressing relatively firmly. Remove the excess buttercream. Put the cake into the refrigerator to let the buttercream harden.
• When the buttercream is hard remove the cake from the refrigerator and set aside.
• Dust a workspace with cornstarch. Using a rolling pin, flatten the orange fondant into a large round big enough to cover the cake/sphere.
• Wrap the fondant over the rolling pin or a wooden rod. Brush the excess starch off the fondant with a towel.
• Unravel the fondant over the sphere to cover it. By hand smooth out the wrinkles on orange fondant. Cut off the excess fondant at the base of the sphere. Smooth out the fondant.
• Using the clay tool, draw in pumpkin lines in the orange fondant covering. Run over lines with your finger to make sure they are nice and prominent.
• Roll out dark brown and light brown fondant for vine to wrap around sphere. Wrap the vine around base of the sphere. Push vine up to cover the broken parts of the orange fondant. Roll out extra orange fondant. Use water to attach it to the orange sphere, covering the holes you have in the orange fondant.
• Roll out more fondant, and place on base of sphere
• Roll out more dark brown and light brown fondant. Twist the dark and light brown fondant together until it starts to tear. Reserve for the base of the pumpkin.
• Fill the airbrush with red orange food coloring, and spray the creased sections of fondant first, then the entire cake. Rinse out the airbrush.
• Add the gum paste leaves to the base of the cake.
• Before you make the pumpkin's face, decide which side is going to be the front.
• Get out a nice sharp blade and a duster brush.
• Roll out enough black fondant to make the face, using cornstarch so fondant does not stick to work area. Brush excess cornstarch off the rolled out fondant.
• Use a knife to cut out the shape of the pumpkin's grin and eyes. Cut out teeth for pumpkin's grin. Use water to attach the grin to the pumpkin. Brush off the grin once it is attached to the cake.
• Use small round cutters to cut out "eyes" from fondant eyes of the pumpkin. Attach eyes to cake and brush off eyes.
• From the pieces you cut out from the eyes, use a larger round cutter to cut out crescent moons. Attach the moons to the top of the eyes as the eyebrows, and brush off the eyebrows.
• Arrange the reserved fondant twists on the base of the pumpkin.
• Take the empty airbrush and blow out some of the extra cornstarch onto the pumpkin for the effect.

Steps:

• In a large bowl, combine pumpkin, vanilla, and spices. In a separate bowl prepare cake mix according to directions.
• Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
• Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown. Cool inverted on wire rack until cool.

Steps:

• Heat oven to 350 degrees. Using a pastry brush, butter the interiors of six mini Bundt pans. Set aside.
• Place fresh ginger and 3/4 cup hot water in small saucepan; bring to a boil. Reduce heat to low; simmer until reduced to 1/2 cup, 10 to 15 minutes. Remove from heat; strain into a bowl; discard ginger. Add molasses and baking soda to liquid. Set aside.
• Sift together flour, salt, ground ginger, cinnamon, ground cloves, and baking powder. Set the mixture aside.
• In an electric mixer fitted with the paddle attachment and set on medium-high speed, beat remaining 4 tablespoons butter and brown sugar together until light and creamy, about 5 minutes. Add egg, and beat until fluffy, about 5 minutes. Reduce to low speed, and add pumpkin purée, mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to Bundt pans, filling halfway. Bake, uncovered, until golden brown and firm to the touch, about 20 minutes.
• Invert Bundt pans onto a sheet pan; tap firmly several times on hard back surface of Bundt pans to release cakes.
• Serve the pumpkin pudding cakes with whipped cream and garnish with candied ginger and fresh mint, if desired.

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened., Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Steps:

• Put the pumpkin or squash in a microwave- proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.
• Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub with your fingertips until no big lumps remain.
• Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients. Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin. This cake tastes delicious once thoroughly cooled and sliced, but even better if wrapped in parchment and foil, and left for a couple of days to mature. Perfect with a cuppa, smeared with some butter.

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.