Pumpkin Cake with Orange Glaze Recipe ππ°π
Overview:
Indulge in the delightful flavors of fall with this scrumptious Pumpkin Cake topped with a tangy Orange Glaze. Perfect for any occasion, this easy-to-make cake is moist, flavorful, and sure to be a hit with family and friends. With simple ingredients and straightforward instructions, you’ll have a beautiful dessert ready in no time!
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Servings: 18 squares
- Rating: βββββ (5 out of 5)
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking powder | 1 1/2 tsp |
| Baking soda | 3/4 tsp |
| Cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Nutmeg | 1/2 tsp |
| Allspice | 1/2 tsp |
| Salt | 1/2 tsp |
| Butter | 1/2 cup |
| Brown sugar | 1 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Canned pumpkin puree | 2 cups |
| Candied ginger | 1/4 cup |
| Crystallized ginger | 2 tbsp |
| Walnuts (optional) | 1/2 cup |
| Pecans (optional) | 1/2 cup |
| Icing sugar | 1 1/4 cups |
| Orange peel (grated) | 2 tbsp |
| Orange juice | 2 tbsp |
Instructions:
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Preheat oven: Begin by preheating your oven to 350Β°F (175Β°C).
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Prepare pan: Butter or coat a 9×13-inch baking pan with cooking spray, ensuring the cake won’t stick.
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Mix dry ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, allspice, and salt. Stir well and set aside.
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Cream butter and sugar: In a large bowl, using an electric mixer, beat the butter with brown sugar until creamy and smooth.
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Incorporate wet ingredients: Beat in the eggs, one at a time, followed by the vanilla extract and canned pumpkin puree. Mix until all ingredients are well combined and the batter is smooth.
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Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until smooth and thoroughly combined, about 2 minutes.
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Add optional ingredients: Stir in the chopped candied ginger and, if desired, the chopped walnuts and pecans. Mix until evenly distributed throughout the batter.
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Transfer batter: Scrape the batter into the prepared baking pan, spreading it evenly to create a smooth surface.
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Bake: Place the pan in the center of the preheated oven and bake for 30 to 35 minutes, or until the sides of the cake pull away from the pan and a cake tester inserted into the center comes out clean.
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Prepare glaze: While the cake is baking, prepare the orange glaze. In a small bowl, stir together the icing sugar and grated orange peel. Gradually stir in the orange juice until the glaze reaches a smooth, spreading consistency.
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Cool and glaze: Once the cake is baked, remove it from the oven and allow it to cool in the pan for a few minutes. Then, carefully transfer it to a wire rack to cool completely.
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Finish with glaze: Once the cake has cooled, place it on a serving platter or tray. Spoon the prepared orange glaze down the center of the cake, then use a spatula to spread it evenly over the top.
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Serve: Allow the glaze to set before slicing the cake into squares or bars. Serve and enjoy!
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Storage: This Pumpkin Cake with Orange Glaze can be stored in the refrigerator for up to one week, or you can freeze it for longer preservation. Simply wrap individual slices or the whole cake tightly in plastic wrap or aluminum foil before freezing.
Nutritional Information (Per Serving):
- Calories: 204.1
- Fat Content: 5.9g
- Saturated Fat Content: 3.5g
- Cholesterol Content: 37.1mg
- Sodium Content: 229.6mg
- Carbohydrate Content: 35.5g
- Fiber Content: 1g
- Sugar Content: 20.9g
- Protein Content: 2.8g
Conclusion:
With its warm spices, moist texture, and citrusy glaze, this Pumpkin Cake with Orange Glaze is a true crowd-pleaser. Whether you’re serving it for dessert at a fall gathering or enjoying a slice with your morning coffee, this recipe is sure to become a seasonal favorite. Plus, with its easy preparation and make-ahead convenience, it’s a stress-free option for busy bakers. Try it out and savor the taste of autumn in every bite!
