Pumpkin Gingersnap Cake

mycakeschool.com

Sharon

1 ½ sticks (170g) unsalted butter, softened

2 cups (400g) sugar

⅓ cup (70g) vegetable oil (we use canola oil)

4 eggs room temperature

1 teaspoon (6g) vanilla extract

2 ¾ cups (360g) all purpose flour (plain in the UK)

1 Tablespoon (12g) baking powder

1 teaspoon (5g) baking soda

2 teaspoons (6g) cinnamon

1 teaspoon (2g) nutmeg

2 (4g) teaspoons ground ginger

½ teaspoon (3g) salt

1 15 oz (425g) can pumpkin- not pumpkin pie filling. (Libby's is one example)

½ cup (121g) milk

1 cup (87g) Crushed Gingersnaps (For me, this was about 14 smallish ginger snaps- I used MI-Del brand). We also used additional crushed gingersnaps in between cake layers.

subheading: SPICED CREAM CHEESE FROSTING:

2 sticks 226g unsalted butter, slightly softened

2 8 oz-packages cream cheese full fat (total weight 452g), softened

2 teaspoons 8 g vanilla extract

½ teaspoon 3g salt

6 to 6 ½ cups (690g to 747g) confectioners' sugar. Measure then sift

1 teaspoon (3g) cinnamon

½ teaspoon (1g) ground ginger

⅛ teaspoon (.25g) nutmeg

note: djust the spices to your liking.

subheading: FOR THE FILLING AND TOPPING:

5 ginger snaps, crushed to sprinkle on top, plus additional whole cookies for decoration.

Directions at mycakeschool.com

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