Gingersnap Pumpkin Cake with Raisins Walnuts
Warm, spiced, and irresistibly moist, this Gingersnap Pumpkin Cake with Raisins and Walnuts is a seasonal showstopper that captures the essence of fall in every bite. Infused with the robust flavors of crumbled gingersnap cookies, cinnamon, ginger, and nutmeg, this cake boasts a rich aroma and a tender crumb that pairs perfectly with the natural sweetness of pumpkin puree. Studded with chewy raisins and crunchy walnuts, each slice offers a delightful textural contrast that keeps you coming back for more. Quick to prepare and baked to golden perfection in just 45 minutes, this cake is ideal for everything from a cozy family dessert to a stunning addition to your holiday table. Whether dusted with powdered sugar or topped with whipped cream, this autumn-inspired treat is as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Gingersnap cookie crumbs
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs, room temperature
- 1 cup Pure pumpkin puree
- 1 teaspoon Vanilla extract
- 0.5 cups Whole milk
- 0.75 cup Raisins
- 0.75 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan, or line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, gingersnap cookie crumbs, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring they are fully incorporated. Then add the pumpkin puree and vanilla extract, mixing until smooth.
On low speed, alternate adding the dry ingredients and milk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Using a spatula, gently fold in the raisins and chopped walnuts until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve as is, dusted with powdered sugar, or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 723.1 g | 263% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 444.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 598 mg | 46% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2716 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
