MINNEAPOLIS -- Head pastry baker at Rustica Bakery shares a delicious holiday recipe onKARE Saturday.
Dolli Mulvaney shows us how to make Pumpkin Gingerbread Cake just in timefor the holidays.
Pumpkin Bread with Peanut Brittle for garnish recipe:
- Flour 355 g.
- Ground ginger 6 g.
- Ground cinnamon 2 g.
- Ground nutmeg 1 g.
- Ground gloves .5 g.
- Baking soda 5 g.
- Salt 2 g.
- Egg 50 g.
- Sugar 170 g.
- Pumpkin puree 250 g.
- Butter, melted 290 g.
- Molasses 180 g.
Smooth tops of cakes, removing any imperfections. Let the cake cool a little, but take it out of the pan while it's still warm. Lace the inverted cake on a cooling rack set over a sheet pan, or any surface that will catch the extra glaze. Glaze the cake on racks; put in oven 20 seconds to set. Preheat oven to 350 degrees
Sift dry ingredients together.
Mix together egg, sugar, and pumpkin. Add butter and molasses; whisk until smooth.
Pour the liquid ingredients into the dry ingredients. Whisk until you have a smooth batter and no dry patches.
Spray your entire baking pan with a non-stick spray. Cut out a circle of parchment paper to cover the bottom of your pan, making sure there are no wrinkles. Spray that, too.
Bake the cake for 35 to 40 minutes, testing it with a toothpick to see if it's done.
Set the cake on a wire cooling rack with a sheet pan underneath to catch extra glaze. Slowly pour the glaze over your cake, covering the top first and letting the excess drip onto the sheetpan.
Sprinkle the cake with small pieces of nut brittle to garnish.
- Powdered sugar 600 g.
- Ground cinnamon 1 t.
- Ground ginger 1 t.
- Milk 156 g.