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Pumpkin-Ginger Tunnel Cake

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Serves 12 to 14

  • by from Fine Cooking
    Issue 125

This not-too-sweet cake gets a double dose of ginger: dried ginger in the spice mix used to flavor the cake and finely diced crystallized ginger in the cake’s creamy filling. To make chopping sticky crystallized ginger easier, lightly oil your knife.

For the filling
  • 12 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup plus 2 Tbs. granulated sugar
  • 1/2 tsp. ground ginger
  • 1/4 tsp. kosher salt
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup very finely chopped crystallized ginger
For the cake
  • Softened unsalted butter, for the pan
  • 10 oz. (2-1/4 cups) all-purpose flour; more for the pan
  • 2 tsp. kosher salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 Tbs. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1 15-oz. can pure pumpkin purée
  • 1-1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • Confectioners’ sugar, for dusting
Make the filling

In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined. Add the eggs, one at a time, beating after each addition just until incorporated. Mix in the vanilla and then the crystallized ginger. Transfer to a 1-quart liquid measure and set aside.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F. Butter and flour a 12-cup Bundt pan.

Whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves in a medium bowl.

Whisk the pumpkin, sugar, oil, eggs, and vanilla in a large bowl until smooth. In 3 or 4 additions, add the dry ingredients, whisking well between each addition.

Fill the prepared Bundt pan with about half of the batter. Stir the filling to redistribute the chopped ginger. While dragging a large serving spoon through the center of the batter to create a trough, pour all of the filling into the trough; it may overflow the trough a bit, which is OK. Carefully spoon the remaining batter on top and spread to cover.

Bake until a skewer inserted all the way to the bottom comes out clean, 40 to 50 minutes. Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan. Cool completely. (If not serving the cake within a couple of hours, wrap it in plastic and refrigerate for up to 2 days; serve cold or at room temperature.) Dust the cake with confectioners’ sugar just before serving.

nutrition information (per serving):
Calories (kcal): 450, Fat (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 8, Protein (g): 7, Monounsaturated Fat (g): 9, Carbohydrates (mg): 54, Polyunsaturated Fat (mg): 6, Sodium (g): 440, Cholesterol (g): 110, Fiber (g): 2,

Photo: Kate Sears

This is the second time I have made this cake. This time I just made half of the filling and this worked out just fine. 12 oz of cream cheese was way too much. I also used half AP flour and half white whole wheat to build the flavor. Rose to the top of the bundt pan. Came out a treat.

I have made this several times now, but I only make the cake and not the filling. It makes a great gingerbread. For the sugar, I use 1/2 white and 1/2 brown. I am tempted to replace the oil with applesauce, but haven't done that yet.

Sadly, a bit disappointing. Like others, I had the problem with the trench for the filling, and the fact it took 20 minutes longer to bake. Even then, the batter was still raw near the filling and the outside was dry/overcooked. Filling texture was "eggy" and almost curdled. Nice concept, shame it failed.

I made this for thanksgiving and was a little disappointed... until I refrigerated it. When it's refrigerated, that's when the flavors come out. I don't know why, it makes no sense, but it was an entirely different cake and now I can't get enough of it. I also had no trouble tunneling it, it turned out just like the picture. I'm SO going to be making this again. Delicious! Also, I couldn't find crystallized ginger so I grated about 2 Tablespoons of fresh ginger into the filling instead. And I substituted the vegetable oil for the same amount of melted butter.

Agreed with the lack of trough situation, also cooked it almost 20 minutes longer than the recipe states. I was very disappointed with the taste, however. In spite of all the spices, I tasted none. Absolutely none! With a whole tablespoon of ginger! It was a great idea, but fell flat on flavor. I might try this again and see if I can goose the flavor, but I think I'll make the pumpkin-Ginger Pound Cake for Christmas instead of this one.

Made this cake to test before Thanksgiving. Great taste, longer cooking time than advertised. I, too, had the same problem with the batter not forming a trough, so no tunnel effect like the picture.

Very good cake. I wonder though if pumpkin puree can be replaced with other fruit purees, such as apple sauce or a mashed banana, so as to make differently flavored cakes. Does anybody know or tried such substitutions? Thanks.

A bit disappointed that it was such a small cake. Smallest bundt cake I ever made. The filling was delicious but thought there were too many spices in the cake. Not grand enough for Thanksgiving.

I have made this cake three times since seeing it in Fine Cooking. It has the best pumpkin flavor and the crystalized ginger it that perfect zing on your tongue. Great reviews every time I served it. It did not tunnel as the picture shows,and it did need more time. I have yet to figure out why it didn't tunnel as shown. If someone else tries it and it looks like the picture, please pass it on. Even without the tunneling, it is the best flavor ever and I will continue to make it. So great to celebrate Fall. This would be a 5 star except I wanted it to look like the picture.

I took this to work, and it was virtually gone before noon. Everyone gave it very high compliments for flavor and moisture ( I had to bake it for almost 20 minutes longer than suggested in the recipe before the skewer came out clean, checking every 5 to 8 minutes after the 45 minute direction in the recipe). I use an oven thermometer, which indicated the temperature was correct. The suggestion to use a lightly oiled knife to finely chop the crystallized ginger was a big help. The one thing that did not work was creating a trough in half of the batter. The batter was not thick enough to create that trough, but no one cared, as they all loved the well distributed filling, as well as the cake. Even those who do not like pumpkin loved this cake. It is definitely one that I will make again. Several asked for the recipe, even the couple who do not like pumpkin pie.

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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