My sister’s favorite cake. This cake is super moist and chewy like brownies. The frosting uses crystallized ginger to add a spicy kick to traditional cream cheese.
1 stick butter, softened
1 1/2 Cups raw sugar
1 TB vanilla
1 tsp cinnamon
1 tsp nutmeg
2 14oz cans pumpkin
1 TB baking powder
1 Cup tapioca flour
3 Cups rice flour
Whip butter and sugar together until fluffy. Beat in eggs, vanilla, cinnamon, nutmeg, and pumpkin. Incorporate fully. Slowly add baking powder and flours. Mix until uniform. Don’t be afraid to over mix. It’s just not possible.
Bake in 2 well greased and floured 8 inch cake pans in a 375 degree F oven for 30-40, until toothpick inserted into center comes out clean.
Cool cakes well.
1 stick butter at room temperature
1 8oz block of cream cheese at room temperature
1/3 Cup crystallized ginger, pureed
2+ Cups powdered sugar
Ginger purees well in a food processor. The bits should be the size of a quinoa kernels. Whip into butter and cream cheese. Whip until plenty of air is incorporated. Begin whipping in sugar 1/2 Cup at a time. Adjust your sugar to the stiffness you prefer. About 2 Cups is creamy and not too sweet.
To assemble cake:
Put a few dots of icing on the cake plate to help the cake stay put. Place the bottom layer in the center of the cake plate. Put 1/4 of the frosting on the top of this layer.
Sprinkle with walnut pieces, about 1/2 Cup.
I like cakes with a “fillings” of any sort between the layers. Anyone can slap some frosting in there, but a fun filling like nuts or dried fruit… whole new game!
Place layer two on top of walnuts. Frost the rest of the cake carefully. The frosting has bits of ginger in it, so it has a nice speckled look that is very forgiving of a few cake crumbs getting mixed in. It’ll look like a pro-iced confection even if you’re cake experience stops at the box.