Pumpkin Orange Cake
  • ½ cup butter, at room temperature
  • ½ cup granulated sugar
  • 1 cup concentrated pumpkin preserve
  • 1 large egg
  • ¼ tsp finely minced ginger
  • ½ tsp vanilla extract
  • 2 ½ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup milk
  • powdered sugar
  • ¾ cup cream cheese, softened
  • 2 tsp orange zest
  • Orange segments (fresh or canned) and glazed cherries for garnish
  1. Preheat oven to 350°.
  2. Using an electric hand-held mixer, beat the butter and granulated sugar together, till fluffy.
  3. Add the egg, vanilla and ginger and mix well.
  4. Add the pumpkin preserve and thoroughly beat into the mix.
  5. In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Add the flour mixture into the beaten butter-sugar mix, in batches, alternating with milk, beginning and ending with flour mixture.
  7. Prepare cake pans by buttering them. You can either use an 11 inch pan or smaller pans.
  8. Spoon the batter into the prepared pans till ¾ full.
  9. Place in the middle rack of the pre-heated oven and bake for 30 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
  10. Cool on a wire rack for 20 minutes.
  11. Meanwhile, to make the frosting, beat the cream cheese till smooth.
  12. Add the powdered sugar and orange zest and mix well, till fluffy.
  13. Apply the frosting to the top of the now cool cake, and decorate with orange segments and glazed cherries. Lovely to look at, and tasty to eat!
Recipe by Pepper Route at http://pepperroute.com/pumpkin-orange-cake/