- 1 1/2 cups sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp each salt, cinnamon, nutmeg, ground cloves and allspice
- 1/4 tsp baking powder
- icing sugar
Combine sugar, eggs, pumpkin, oil and buttermilk until smooth. In a separate bowl combine flour, baking soda, ginger, salt, cinnamon, nutmeg, cloves, allspice and baking powder; stir into pumpkin mixture until blended.
Preheat oven to 350F. Pour cake into treated 9 inch square cake pan. Bake for 35 minutes or until top springs back when lightly touched. Cool on Rack. Dust with icing sugar.
Pumpkin-Gingerbread Cake 2
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground clcoves
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup dark molasses
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups pumpkin puree
- 2 tablespoons finely chopped crystallized ginger
Put rack in the middle of oven and preheat to 350F.
Butter and flour a 10 inch tube pan. Beat together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves in a large bow.
Beat butter until smooth. Add sugars and beat until light and fluffy. Pour in molasses and beat until smooth. Drop in eggs, one at a time, and beat for 2 minutes, scrape the bowl at least once. Add vanilla extract, pumpkin puree and crystallized ginger, mix until combined. Add flour gradually.
Pour batter into prepared pan and bake for 1 hour or until cake is dark brown and the top has cracked. Test to see if cooked by using a wooden skewer inserted in the center - it should come out clean. Set the cake on a wire rack to cool and serve with Vanilla Ice Cream.