Pumpkin Ginger Tunnel Cake Recipes

PUMPKIN GINGERBREAD LOAVES

Steps:

• Grease the bottom and sides of four 4 1/2- x 2 1/2- x 1 1/2-inch loaf pans. Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges. Set aside. Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and ginger root or ginger. Beat with an electric mixer on low to medium speed until combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally. Add the remaining flour; beat for 2 minutes or until mixed. Divide the batter evenly among the prepared pans. For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans. Bake in a 350 degrees F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks. To Freeze: Wrap each loaf tightly in moisture- and vapor-proof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes.

PUMPKIN ANGEL FOOD CAKE

Steps:

• In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

GINGERBREAD TUNNEL CAKE

Steps:

• Filling: In a medium-size bowl, beat cream cheese on medium speed until smooth. Beat in egg, sugar, flour, vanilla and ginger until blended. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with nonstick cooking spray. Cake: In a medium-size bowl, whisk together flour, ginger, baking soda, cinnamon, salt and cloves. In a large bowl, beat together butter and both sugars until smooth and creamy, about 2 minutes. Beat in the molasses, scraping down side of bowl. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture alternately with milk in 3 additions, beginning and ending with flour. Pour half the batter into prepared bundt pan. Transfer filling to small plastic bag; snip off small piece from corner. Pipe filling in ring into center of pan, trying to keep filling from touching side of pan. Top with remaining batter, covering filling completely. Bake in 350 degree F oven 50 to 55 minutes or until toothpick inserted in center comes out fairly clean. Let cool in pan on wire rack for 5 minutes. Invert pan onto rack; gently tap sides to release cake. Remove pan; let cool. Glaze: Sift confectioners' sugar into medium-size bowl. Stir in enough milk until smooth and good glazing consistency. Pour over cake. Garnish with ginger or almonds, if desired. Refrigerate, covered, up to 2 days.

PUMPKIN GINGER TUNNEL CAKE

Steps:

• Make the filling In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined. Add the eggs, one at a time, beating after each addition just until incorporated. Mix in the vanilla and then the crystallized ginger. Transfer to a 1-quart liquid measure and set aside. Make the cake Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan. Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl. Whisk the pumpkin, sugar, oil, eggs, and vanilla in a large bowl until smooth. In 3 or 4 additions, add the dry ingredients, whisking well between each addition. Fill the prepared Bundt pan with about half of the batter. Stir the filling to redistribute the chopped ginger. While dragging a large serving spoon through the center of the batter to create a trough, pour all of the filling into the trough; it may overflow the trough a bit, which is OK. Carefully spoon the remaining batter on top and spread to cover. Bake until a skewer inserted all the way to the bottom comes out clean, 40 to 50 minutes. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan. Cool completely. (If not serving the cake within a couple of hours, wrap it in plastic and refrigerate for up to 2 days; serve cold or at room temperature.) Dust the cake with confectioners' sugar just before serving.