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Pumpkin Angel Food Cake with Ginger Cream Filling Recipe

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This recipe for Pumpkin Angel Food Cake with Ginger Cream Filling, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box white angel food cake mix
1 tbsp. all purpose flour
1 1/2 tsp. pumpkin pie spice
3/4 cup canned pumpkin
1 cup cold water
GINGER CREAM FILLING
1 pint whipping cream (2 cups)
1/4 cup powdered sugar
2 tbsp. finely chopped crystallized ginger

Directions:
Directions:
Move oven rack to lowest position; heat oven to 350. In extra large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10" angel food (tube) cake pan. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hand about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate. In chilled large bowl, beat whipping cream with sugar with mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.

 

 

 

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