1 cup (2 sticks) unsalted butter, plus more for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
One 15-ounce can pure pumpkin puree (not pumpkin pie mix)
1/2 cup finely chopped crystallized ginger
1/2 cup confectioners' sugar
3 tablespoons heavy cream
While browning the butter for the cake makes it richer tasting, you can skip that step if you like. This is a full-flavored cake and one that keeps well. Store at room temperature for up to 3 days.
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