Gingery Pumpkin Pecan Cake

Name: Gingery Pumpkin Pecan Cake
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 12 serving(s)
Ingredients: 3 cups sifted unbleached all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 5 large eggs; 1 cup sugar; 1 cup lightly packed brown sugar; 1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix); 1 1/4 cups vegetable oil; 1 1/2 cups pecans, chopped medium (reserve 2 tablespoons for topping); 1 cup plumped raisins (mixed dark and light); 2 tablespoons minced crystallized ginger; 1/2 cup quartered red glaceed cherries (optional)

Submitted by ratherbeswimmin

"In 'Great Cakes' by Carole Walter"

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Ready In:: 2hrs 10mins
Ingredients:: 15
Serves:: 12

ingredients

3 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
5 large eggs
1 cup sugar
1 cup lightly packed brown sugar
1 (16 ounce) can solid pack pumpkin (do not use pumpkin pie mix)
1 ¹⁄₄ cups vegetable oil
1 ¹⁄₂ cups pecans, chopped medium (reserve 2 tablespoons for topping)
1 cup plumped raisins (mixed dark and light)
2 tablespoons minced crystallized ginger
¹⁄₂ cup quartered red glaceed cherries (optional)

directions

Position oven rack in the lower third of the oven; preheat oven to 350°; butter a 10-inch angel food cake pan.
Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
Remove from oven; set pan of cake rack to cool completely.
To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.