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2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1/2 cup butter, at room temperature
1 cup brown sugar
1/4 cup orange juice
2 eggs
1 tsp vanilla
1 cup canned pumpkin purée, not pie filling
1/2 cup chopped walnuts or pecans, optional
1/2 cup chopped candied or crystallized ginger
1 1/4 cups sifted icing sugar
2 tsp finely grated orange zest
2 tbsp orange juice
Preheat oven to 350F (180C). Butter or coat with cooking spray a 9x13-inch (3-L) baking pan. In a medium-size bowl, stir flour with baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside. In a large bowl, using an electric mixer, beat butter with brown sugar until creamy. Beat in juice, eggs, vanilla and pumpkin until blended. Gradually beat in flour mixture, mixing just until smooth, about 2 minutes. Stir in nuts, if using, and candied ginger. Scrape batter into pan and smooth surface. Bake in centre of 350F (180C) oven until sides of cake pull away from pan and a cake tester inserted in centre of cake comes out clean, from 30 to 35 minutes. Meanwhile, for glaze, stir icing sugar with peel in a small bowl. Gradually stir in juice until it's a spreading consistency. Add glaze while cake is warm. To serve cake in pan, spoon glaze down centre of cake and gently spread to cover. Or cool cake in pan for 10 minutes. Turn out of pan. Turn top-side up on a cooling rack. Spoon glaze down centre of cake and spread. When glaze has set, cut into squares or bars and serve. Refrigerated, cake will keep for at least 1 week and freezes well.
Calories 212, Protein 2.6g, Carbohydrates 38.2g, Fat 5.9g, Fibre 0.8g, Sodium 201mg.
For an even distribution of nuts and ginger, remove 2 tbsp (30 mL) flour mixture and toss with candied ginger and nuts before adding to cake.