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Pumpkin and Ginger Fairy Cakes for Halloween, Thanksgiving and More:
Regular readers of London-Unattached will know that I am known for my lack of baking skills. The challenge for me, as someone who rarely needs to make a cake and who tries to avoid doing so for the sake of saving a few calories, is simply lack of familiarity. I did bake when I was a teenager. I did bake when I was in my twenties and thirties. Now, though, I have a busy lifestyle and simply don’t get round to baking very often.
I’ve never tried using a cake mix, though I know Betty Crocker has a good reputation. So, when I was asked to take the opportunity of baking a celebratory cake using one of their mixes, I thought it was a good opportunity to have a go. The result, with a few tweaks, is one I think I could easily pass off as baking from scratch.
I’m also known for my lack of ability to follow a recipe. So, although there was a comprehensive set of instructions on the back of the packet, I decided to make up my own version of their Spiced Ginger Cake.
Since I was baking for Halloween, I thought nothing could be more appropriate than adding some pumpkin to the mixture. And, since I love ginger, I added a bit more of that. My first attempt was good, but not magnificent – more ginger needed I thought. So, for the second version, I added some stem ginger, chopped finely. The final cakes were utterly delicious and went down a treat for Halloween with my Stormy Rum Cocktails
Here’s how I did it.
- 1/2 packet Betty Crocker Spicy Ginger Cake Mix
- 1/2 packet Sugar Cream Icing
- 3 tablespoons Pumpkin Puree
- 3 tablespoons Rapeseed Oil
- 6 tablespoons Water
- 1 tablespoon Chopped Stem Ginger
- 2 Eggs
- 1/2 teaspoon Baking powder
- 2 teaspoons Ginger syrup from the stem ginger jar
- Mix together the eggs, water, oil and pumpkin puree
- Fold in the cake mix and baking powder with the chopped stem ginger
- Mix well till smooth
- Put into paper cases in a fairy cake tin
- Pop into a pre-heated oven at 160 (fan) or 175 and cook for 15 minutes, till a clean knife blade comes away clean
- Take the cakes out and put them on a cooling rack
- Once the cakes are completely cool, mix together half a tub of cream cheese frosting with the ginger syrup and put into a piping bag
- Ice the cakes and store in an airtight tin till ready to eat.
A piece of cake…and very delicious. So, I’m a Betty Crocker convert, simply because it makes it easy for me to bake. No scales needed, no fancy ingredients in my store cupboard. And no need for a mixer. Even the cream cheese icing came in a handy tub. #Icakeyou Betty Crocker, for making my life easy.
Thinking of making this recipe at home? Why not pin this post for later
Disclaimer: I was sent some free cake mix and icing and will receive some remuneration for this post. All comments are editorially given.