Pumpkin Spice Cake

Submitted by Diane Hughes


3 cups all purpose flour

2 Tbs. crystallized ginger, finely chopped

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1 tsp. ground cinnamon

1 cup butter or margarine at room temperature

1 cup packed light brown sugar

1 cup granulated sugar

5 eggs

1 can (15 oz.) solid pack pumpkin

1-1/2 cups pecans or walnuts, chopped


1 pkg. (8 oz.) cream cheese at room temperature

3 Tbs. honey

3 Tbs. milk

Chopped pecans or walnuts and crystallized ginger, optional


Preheat oven to 350 degrees.

Butter 12 cup Bundt pan.

Combine flour, crystallized ginger, baking powder, soda, salt, ground ginger and cinnamon. At medium speed beat butter until smooth.

Add sugars; beat until light and fluffy, 2 minutes.

Beat in eggs one at a time.

Beat in pumpkin until combined.

Gradually beat in flour mixture; stir in nuts.

Pour in to pan.

Bake 55 minutes or until toothpick inserted into center comes out clean. Cool on rack 10 minutes.

Remove from pan; cool completely on rack.


At medium speed, beat cream cheese until smooth.

Beat in honey and milk.

Place cake on serving plate and spoon glaze over cake.

Garnish with nuts and ginger if desired.