Ready for fall? Well nothing better than a spicy, but comforting cake to bring you into the fall season. This cake recipe is a simple buttermilk pound cake with a spicy ginger and cinnamon taste. The richness of the buttermilk pound cake pairs well with the spicy kick of ginger and the soothing taste of cinnamon. This can be made in a bundt pan, cake rounds, or even cupcakes!
Spicy Ginger Buttermilk Pound Cake Recipe
5 Large Eggs
1 ¼ C. Buttermilk
3 C. Sifted All Purpose Flour
3 C. Granulated White Sugar
1 t. Salt
½ t. Baking Powder
1 t. Freshly Grated Ginger
½ t. Cinnamon
1 C. Butter
½ C. Shortening
1 t. Vanilla Extract
1. Preheat oven to 350F and prepare pans lightly with shortening and flour.
2. Sift flour, spices, baking powder and salt; set aside. Add shortening and butter to the bowl of your stand mixer and cream until smooth.
3. Slowly stream in sugar and allow to cream for at least four minutes.
4. Add eggs one at a time. Be sure to beat well in between each egg.
5. Add vanilla.
6. Alternate with the flour and buttermilk. Begin with the flour and end with the flour mixture.
7. Add batter to pans. Cook for 35-45 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes before inverting and allowing to cool fully on wire racks.
Nothing says “Fall” like a pumpkin flavored cake. Drizzle the final product with a thin icing or even white chocolate and enjoy the classic taste of fall in a simple, yet succulent cake.
Rich Pumpkin Cake Recipe
1 ½ C. Vegetable Oil
2 C. Granulated White Sugar
4 Large Eggs (at room temperature)
3 C. All-Purpose Flour
2 t. Baking Soda
2 t. Baking Powder
3 t. Ground Cinnamon
1 t. Salt
2 C. Unflavored Pumpkin Puree
½ C. Chopped and Toasted Walnuts
1. Preheat oven to 375F. Grease and flour a 10″ tube pan. Sift together flour, baking powder/soda, cinnamon and salt. Set aside.
2. In the bowl of your mixer, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture to your egg mixture and beat until smooth. Add nuts and pumpkin puree and mix until smooth.
3. Add your batter to the tube pan. Bake for one hour or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes prior to inverting on a wire rack to cool fully.
Serve up with some bubbly apple cider and warm icing and you will be ready with this delicious fall treat!
Fall brings fresh pears, spicy concoctions, and the desire to have sweet, yet warming flavors tickle your stomach and scratch at those taste buds. What more could you ask for? How about a cake that is ready within no time!
Ginger Pear Cake
2 T. Unsalted Sweet Cream Butter
¼ C. Dark Corn Syrup
¼ C. Brown Sugar
16 oz. Chopped, Fresh Pears
½ C. Toasted and Chopped Pecans
14.5 oz. Gingerbread Cake Mix (Betty Crocker will do)
1. Preheat your oven to 375 and grease and flour a 9×13 sheet pan.
2. Mix all ingredients in your mixer for two minutes or until no clumps are present.
3. Add batter to your sheet pan and allow to bake for 30 minutes or until a toothpick inserted in the center comes out smooth. Allow to cool at least 10 minutes in the pan before inverting onto a wire rack to cool fully.
Frost this cake with an easy vanilla buttercream and keep it simple. This cake is great with or without a frosting. Cut it up into bars and serve with a drizzle of white chocolate. Endless possibilities but unforgettable taste.
All of the above recipes were solely created by Korilynn Shaw at Kali Katering, LLC.