Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
- Portion size 16 servings
- Credits : © CanadianLiving.com
Ingredients
Method
In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together flour, baking soda, ginger, salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended.
Pour into greased 9-inch (2.5 L) square cake pan. Bake in 350°F (180°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.
