Pumpkin Ginger Cake with Goat Cheese Frosting

10 Nov

Continuing on with my baking binge, I bring you Pumpkin Ginger Cake with Goat Cheese Frosting. In the weeks that follow I will try my best to post recipes that will theoretically be of use to you during the holiday season. This recipe is extremely moist and flavorful and makes a great carrot-cake like treat that would be fantastic either as one large cake or as individual cupcakes. The goat cheese frosting is my spin on cream cheese frosting, so if goat cheese is not your thing, feel free to use cream cheese in its place. The measurements will stay the same.

Goat Cheese Frosting

  • 1/4 cup butter, softened
  • 4 ounces soft goat cheese
  • 1/2 pound powdered sugar
  • good splash pure vanilla
  • zest of 1 small lemon, plus a splash of its juice if you like citrus
  • dash of salt

Pumpkin Ginger Cake

Makes 10-12 small cupcakes or one medium loaf shaped cake

  • 1 cup all-purpose flour
  • 1/2 cup sugar, plus additional for sprinkling
  • 2 teaspoons baking powder
  • 1-1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1 teaspoon salt
  • 4 tablespoons butter, cut into pieces
  • 1 heaping cup pumpkin puree
  • 1/2 cup evaporated milk
  • 1  egg
  • 2 teaspoons vanilla
  • 1/2 orange, zested
  • approximately 1 tablespoon fresh ginger, peeled and grated
  • optional ingredients: finely chopped candied ginger, walnuts, golden raisins, shredded coconut, pumpkin seeds

Directions For Frosting:

Mix all ingredients on high speed until completely combined. If you don’t have an electric mixer, place the bowl on top of the oven while it preheats to help  your ingredients soften and beat quickly with a whisk. Place in the fridge until you are ready to use.

Directions For Cake:

Preheat oven to 400 degrees. Generously grease muffin tins or loaf/cake pan.

Sift flour, sugar, baking powder, cinnamon, nutmeg, and salt into a medium sized bowl. Cut in butter and mix until it’s fully incorporated. Use your electric mixer here if you have one.

In a separate bowl, mix together pumpkin, evaporated milk, egg, vanilla, orange zest and fresh ginger. When fully blended, combine pumpkin and flour mix into one bowl. Gently fold in any additional ingredients you might be using.

Pour batter into your greased cookware and sprinkle with remaining sugar.

Bake for 20-25 minutes, testing with a toothpick or fork once the time has come. Remember it will continue to bake slightly as it cools. Once finished, allow to cool in the pan for 15 minutes or so. Remove from the pan and once it’s completely cool, top with frosting. If you want to get Martha Stewart about it, pull out your piping bag, otherwise a knife or rubber spatula will do.

Once frosted, plate, eat and enjoy!

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2 Responses to “Pumpkin Ginger Cake with Goat Cheese Frosting”

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  2. Jed Friedland 11/20/2011 at 1:06 pm #

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