Pumpkin Gingerbread Snacking Cake

Author: Canadian Living

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

  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon baking powder
  • 1 sprinkle icing sugar

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.

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Baking & Desserts

Pumpkin Gingerbread Snacking Cake

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