Pumpkin Ginger Swirl Cake

More from this source
King Arthur Flour


Add a comment


1 cup (4 ounces) finely chopped pecans or walnuts (optional)

1/2 cup (1 ounce) confectioners' sugar (to sprinkle on towel you are going to roll cake in)

4 large eggs

1 cup (7 ounces) sugar

3/4 cup (7 1/8 ounces) pumpkin

1 tablespoon lemon juice

3/4 cup (3 ounces) King Arthur Unbleached All-Purpose Flour

1 tablespoon corn starch or potato flour

2 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground clove or allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 package (or 5 sheets) unflavored gelatin

1/2 cup (4 ounces) cold water

2 (8 ounce) packages cream cheese, at room temperature

1 teaspoon vanilla

1 1/2 cups (6 ounces) confectioners' sugar

1/4 cup (1 5/8 ounces) finely chopped candied ginger plus 1 tablespoon for garnish

You might also like

Low Fat Strawberry Swirl Cheesecake
Skinny Taste
Slow Cooker Nutella Swirl Chocolate Chip Pound...
The Naptime Chef
Pumpkin Cheesecake Swirls
What's Gaby Cooking
Raspberry Swirl Cheesecake
smitten kitchen
Pumpkin Cake With Cream Cheese Swirl
My Baking Addiction
Pumpkin Swirl Cheesecake Bars
Skinny Cranberry Swirl Cheesecake Squares
Skinny Taste
Peanut Butter Swirl Bundt Cake
The Naptime Chef
Nutella-Swirl Pound Cake
Dana Treat
Chocolate Swirl Coffee Cake
My Baking Addiction