Pumpkin Cake with Ginger Cream Filling

Prep Time: 0:20 Bake Time: 1:5 Yields: 10-12 servings

Cake:

15 ounce canned pumpkin puree, divided

1 cup unsalted butter, softened

3 cups sugar

4 large eggs

3 cups all-purpose-flour

1 teaspoon ground cardamom

1 teaspoon cinnamon

2 teaspoons baking soda

1 teaspoon salt

2/3 cup buttermilk

Filling:

8 ounces cream cheese, softened

1/2 teaspoon ginger

4 tablespoons light brown sugar

2 tablespoons all-purpose-flour

Glaze:

1 1/2 cups confectioners’ sugar

3 tablespoons heavy cream

1/2 cup pecans, chopped, toasted

Prep & Instructions:

Preheat oven to 350°. Grease and flour the Bundt® pan you will be baking in. Set aside.

CAKE: Reserve 2 Tbsp pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

FILLING: In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Pour ⅔ of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

GLAZE: Combine confectioners’ sugar and cream with reserved pumpkin puree to form a thick glaze Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.

Bang Candy Company Flavored Syrups are made by hand in small batches with only the finest ingredients. They’re perfect for making refreshing sodas, delicious cocktails and adding a touch of pizzaz to virtually any recipe! Simple syrups are not just for cocktails, you can add them to ice cream, pancakes, cake and much more.

Made with REAL ingredients. 100% natural. Versatile & amazing!

Lavender Mint Syrup

This Lavender Mint Simple Syrup is like walking through a lawn of fresh mint and lavender, both soothing and exhilarating at once. The delicate old world bouquet of lavender blossoms paired with the sweet snap of fresh mint is nothing short of divine.

Ingredients: Water, Cane Sugar, Fresh Mint, Lavender Blossoms, Citric Acid.

BUY HERE

Lavender Mint Recipes

Mint Lavender Mist

1/4 oz Lavender Mint Simple Syrup
sparkling wine

Pour syrup into flute glass and top with sparkling wine, adjust syrup to your own taste…Some like it sweeter than others!

Lavender Mint Julep

1 oz Lavender Mint Simple Syrup
2 oz bourbon
fresh mint leaves

Muddle syrup and mint leaves in julep cup. Fill cup with crushed ice and add bourbon. Garnish with fresh mint.

Lavender Lift

1 oz Lavender Mint Simple Syrup
4 oz club soda

Add syrup to soda and fill with ice.

Lavender Mint Melon Salad

6 cups melon pieces
2 T chopped fresh mint leaves
1/2 cup Lavender Mint Simple Syrup

Toss melon pieces with fresh mint and simple syrup. Serve chilled.

Hibiscus Orange Blossom Ginger Syrup

This Hibiscus Orange Blossom Ginger Syrup is so summery and floral but with a nice tart hibiscus bite. As with most of our syrups this goes very well in lemonade and tea but for a nice 5 o’clock pick-me-up try shaking up three tablespoons of syrup with the freshly squeezed juice of 1/2 a lime and a stiff measure of vodka, garnish with a twist of orange peel and serve up in a chilled martini glass!

Ingredients: Water, Cane Sugar, Hibiscus Flowers, Orange Blossom Water, Ginger, Citric Acid.

BUY HERE

Hibiscus Orange Blossom Ginger Recipes

Hibiscus Bubbles

1 oz Hibiscus Orange Blossom Ginger Simple Syrup
sparkling wine

Pour Syrup into flute glass and top with sparkling wine.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

Hibiscus Orange Blossom Ginger Sunrise

1 oz Hibiscus Orange Blossom Ginger Simple Syrup
1.5 oz blanco tequila
2 oz orange juice

Combine tequila and orange juice in a highball glass with ice. Add syrup and stir.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

Hibiscus Bubbly Wonder

1 oz Cognac
1oz lemon juice
1/2 oz of Hibiscus Orange Blossom Ginger Simple Syrup
2 dashes of Angustura bitters
3 oz dry Champagne/Prosecco/Cava

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!

Hibiscus Ginger Fizz

1 oz Hibiscus Orange Blossom Ginger Simple Syrup
4 oz club soda

Combine syrup and soda and fill with ice.

Moroccan Citrus Dessert

3 Tangerines
2 Blood Oranges
1 Pink Grapefruit
1 tbs Honey
2 tbs Hibiscus Orange Blossom Ginger Simple Syrup
1 tsp Ground Cinnamon
1 fistful of chopped walnuts

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Hibiscus Orange Blossom Ginger Simple Syrup syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.

Hibiscus Orange Trifle

1 pre-made angel food cake, cubed
1 cup Hibiscus Orange Blossom Ginger Simple Syrup
1/2 cup dark rum
2 cups sliced orange segments
2 cups whipped cream

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.