While browning the butter for the cake makes it richer tasting, you can skip that step if you like. This is a full-flavored cake and one that keeps well. Store at room temperature for up to 3 days. Great for dinner and great for breakfast, too. (To try our all natural Pumpkin Spice Cake Mix, click here.)
Prep time: 1 Hour 10 Min
Cook time: 1 Hour 20 Min
Total time: 2 Hours 30 Min
- 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
- 3 cups all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
- 1/2 cup finely chopped crystallized ginger
- 1/2 cup confectioners’ sugar
- 3 tablespoons heavy cream
Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
Stir together the confectioners’ sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.