Spicy Pumpkin Pound Cake
Adapted from bhg.com
2 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
4 eggs, at room temperature, separated
1/2 teaspoon cream of tartar
1 cup unsalted butter, at room temperature
2 teaspoons vanilla extract
2 cups lightly packed brown sugar
1 cup unsweetened pumpkin puree, canned or fresh
Powder sugar for dusting the cake
Preheat oven to 350 degrees. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.
In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set the bowl aside.
Separate the eggs. Place yolks in a small bowl and whites in a large mixing bowl.
In another large bowl, beat the butter until smooth. Add the brown sugar a half cup at a time, beating well after each addition. Beat in vanilla. After it is mixed continue beating for about 3 minutes.
Beat the yolks with a fork, then add to sugar mixture, about one-third of the mixture at a time. Make sure to use a spatula and scrape down the sides as you are mixing the ingredients.
Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.
Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.
Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.