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country-lane-kitchens
Pumpkin Cake with Ginger Cream Filling
Recipe courtesy of Nordic Ware

Cake
Cream together:
- 1 cup unsalted butter, softened
- 3 cups sugar
Add and blend well:
- 15 oz canned pumpkin puree, reserving 2 tablespoons in a separate bowl
- 4 large eggs, lightly beaten
Blend together:
- 3 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 2 teaspoon baking soda

- 1 teaspoon salt
Add flour mixture to pumpkin mixture alternately with:
Set aside.
Filling
In a separate bowl, combine:
- 8 oz cream cheese, softened
- ½ teaspoon ground ginger
- 4 tablespoons brown sugar
- 2 tablespoons all-purpose flour
Preheat oven to 350°F (176°C).
In a greased and floured Bundt cake pan add 2/3 of your cake batter.
Spoon cream cheese filling onto batter in a ring, careful to not let filling touch the sides of the pan.
Cover with remaining cake batter.
Bake for 65 - 70 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes then invert onto a cooling rack and allow it to cool completely.
Glaze
Combine to form a thick glaze and drizzle over cooled cake:
- 1 ½ cups confectioners’ sugar
- 3 tablespoons heavy cream
- reserved pumpkin puree
Sprinkle over top:
- ½ cup pecans, chopped and toasted
A great set for the beginner or casual decorator, this set includes 6 basic tips, reusable piping bag, coupler and a convenient storage case.
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Looks and bakes just like the full size pans, just petite! With this Quartet Bundt Cake Pan from Nordic Ware you can have your cake now, have one for later, one to freeze and one to give away to a friend. Use different heights of cake stands.
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The OXO Good Grips 6 Piece Measuring Cup set features soft grip handles with easy to read measurements that will not wear off. Includes 1/4 cup (60 ml), 1/3 cup, (80 ml), 1/2 cup (125 ml), 2/3 cup (160 ml), 1 cup (250 ml)
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