Pumpkin Gingerbread Snacking Cake
This recipe makes 16 servings
Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
Ingredients
- 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
- 2 eggs 2 eggs
- 1 cup pumpkin purée 1 cup pumpkin purée
- 1/2 cup vegetable oil 1/2 cup vegetable oil
- 1/2 cup buttermilk 1/2 cup buttermilk
- 1-3/4 cups all-purpose flour 1-3/4 cups all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1 tsp ginger 1 tsp ginger
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1/2 tsp ground cloves 1/2 tsp ground cloves
- 1/2 tsp allspice 1/2 tsp allspice
- 1/4 tsp baking powder 1/4 tsp baking powder
- 1 sprinkle icing sugar 1 sprinkle icing sugar
Preparation
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.
Source : © CanadianLiving.com
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