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Ingredients
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Yield: 1 cake |
| 11 oz |
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butter |
| 11 oz |
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brown sugar |
| 1 oz |
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fresh ginger, peeled and thinly sliced |
| 11 oz |
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fresh cranberries, washed, sorted and towel-dried |
| 6 oz |
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walnuts, toasted |
| 3 |
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eggs |
| 1 tsp |
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vanilla extract |
| 11 oz |
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pumpkin puree |
| 4 fl oz |
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canola oil |
| 2 cups |
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AP flour |
| 1 1/2 cup |
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sugar |
| 2 tsp |
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baking powder |
| 1/2 tsp |
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ginger, ground |
| 1/2 tsp |
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allspice, ground |
| 1/2 tsp |
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nutmeg, ground |
| 1 1/2 tsp |
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cinnamon, ground |
| 1/3 tsp |
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salt |
1. Spray the bottoms & sides of a 10" cake pan with 2" sides.
2. To Prepare the Topping, Melt the butter in a sauce pan. Add the ginger and saute briefly to release the flavor. Add the sugar. Cook, stirring occasionally until the mixture is foamy. About 3-4 minutes. Remove and discard the ginger. Do not allow the sugar to melt. Pour the mixture into the cake pan and distribute as evenly as possible over the bottom of the cake pan. Don't worry if you cannot over it completely before the sugar cools.
3. Arrange the walnuts and cranberries over the sugar.
4. to Prepare Cake, Whisk together the flour, baking powder, ginger, allspice, nutmeg, cinnamon and salt. Beat together the sugar and canola oil. Gradually beat in yolk and vanilla extract until fluffy. alternately add dry ingredients and the pumpkin puree. Mixing until the batter is just smooth.
5. Bake for about 40-50 minutes or until an inserted wooden toothpick comes out clean.
6. Rest cake for 5 minutes on a rack. Loosen edge with knife and invert onto plate.
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