Cakes & Baking

Easy Pumpkin Ginger Cake

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  • 3 cups white sugar
  • 1 teaspoon nutmeg
  • 1 cup vegetable oil
  • 1 teaspoon flooring cloves
  • 4 entire gargantuan eggs
  • 3 1/2 cups all reason flour
  • 2/3 cup water
  • 2 teaspoons baking soda
  • 15 ounce can of pumpkin
  • 1/2 teaspoon baking powder
  • 2 teaspoons flooring ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon flooring cinnamon
  • 1 teaspoon flooring allspice


  1. Preheat the oven to 350 degrees Fahrenheit. In a medium bowl beat together the sugar, oil and eggs. Add the water and mix effectively.
  2. Beat within the pumpkin and the spices then set apart.
  3. In a gargantuan separate bowl, mix the flour, baking soda, baking powder and salt. Breeze within the pumpkin mixture correct except the dry elements are moistened.
  4. Grease and flour two 9″ cake pans. Divide the cake mixture evenly between the two pans. Bake for 40-forty five minutes except a cake tester comes out orderly.
  5. Frigid the cake for 10 minutes within the pans; and then accumulate them to cooling racks. Frost with Spiced Cream Cheese Frosting.

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