Pumpkin Ginger Bundt Cake

Unfortunately I think summer has ended up here 😦 I always say that summer is my favourite season, but I think fall is pretty awesome too. I love the changing of the leaves, the crisp air in the morning, my birthday in November, and of course all the delicious foods that come with the season. As it neared the end of August, I began to crave fall foods, especially pumpkin, squash and hearty seasonal soups! I managed to hold off until September and this weekend I baked this pumpkin ginger bundt cake for my parents who came to visit!

This is a great snacking cake, the pumpkin and ginger flavours blend wonderfully together. The texture is dense yet oh so silky which comes from folding in whipped egg whites right before popping the cake into the oven.  This cake goes wonderfully with vanilla ice cream or even whipped cream (for all you whipped cream lovers out there like myself)!

Thanks to the cooler weather this past week and some pumpkin cake I am happy that summer is over and I am ready for fall!! Look out for many fall-like recipes in the future!!!

Ingredients

• 1 cup butter, softened to room temperature
• 2 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 large eggs, separated at room temperature
• 2 tsp vanilla extract
• 2 cups brown sugar
• 1 cup pumpkin puree
• 1/4 cup vegetable oil
• 2 tsp fresh ginger, minced
• Icing sugar for dusting

Directions

1. Preheat oven to 350 F. Butter and flour bundt pan.
2. Sift together flour, baking powder, cinnamon, ginger, nutmeg and cloves. Set aside.
3. Cream butter until smooth, about 1 minute. Add vanilla and then brown sugar 1/2 cup at a time, continuously mixing on low. Beat until light and fluffy 3-4 minutes.
4. Lightly mix together egg yolk and beat into mixture on medium speed, about 1 minute. Add pumpkin, oil and ginger. Beat until smooth.
5. Stir in flour mixture, one third at a time until just combined, do not overmix.
6. Add a pinch of salt to egg whites and beat on high until they hold soft peaks. Carefully fold into batter until just combined. Spoon batter into prepared pan and spread evenly with spatula.
7. Bake for 45-50 minutes until toothpick inserted in centre comes out with just a few crumbs attached. Allow to cool for 10 minutes then invert onto cooling rack. Before serving, dust with icing sugar. Enjoy!!