Ingredients:

  • 1 3/4 cups (210g) all-purpose flour (plain flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda (bicarbonate of soda)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (200g) granulated sugar (caster sugar)
  • 1/2 cup (100g) packed light brown sugar (light muscovado sugar)
  • 1/2 cup (120ml) vegetable oil (sunflower oil works well)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (canned or homemade)
  • 1/4 cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice added)
  • 1/4 cup (30g) finely chopped crystallized ginger
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (115g or 1 stick) unsalted butter, softened
  • 3 cups (360g) powdered sugar (icing sugar), sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (to adjust consistency)
  • Orange food gel coloring (optional, for marbling)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl.
  3. In a separate bowl, beat together granulated sugar, brown sugar, and oil until combined. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in crystallized ginger.
  5. Pour batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before lifting it out using the parchment paper overhang and transferring it to a wire rack to cool completely.
  7. While the cake is cooling, prepare the frosting. Beat cream cheese and butter together until light and fluffy. Gradually beat in powdered sugar and vanilla extract. Add milk, 1 tablespoon at a time, until desired consistency is reached.
  8. Divide the frosting into two bowls. Tint one bowl with a small amount of orange food gel coloring. Dollop spoonfuls of plain and orange frosting randomly over the cooled cake. Use a toothpick or skewer to swirl the frostings together, creating a marbled effect.
  9. Cut into slices and serve.