Pumpkin gingerbread snacking cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Granulated sugar |
| 2 | Eggs | |
| 1 | cup | Pumpkin puree |
| ½ | cup | Vegetable oil |
| ½ | cup | Buttermilk |
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ginger |
| ½ | teaspoon | Each salt, cinnamon, |
| Nutmeg, ground | ||
| Cloves and allspice | ||
| ¼ | teaspoon | Baking powder |
| Icing sugar | ||
Directions
Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended.
Pour into greased 9-inch(2½ L) square cake pan. Bake in 350 degree F (180 degrees C) oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack. Using small sieve, dust top lightly with icing sugar.
Makes 16 servings.
From: Canadian Living September 1992.
Submitted By ROBERT MILES On 08-19-95