Pumpkin Gingerbread Snacking Cake
360 people added this to their Recipe Box
Recipe based on 2 ratings.
This recipe makes 16 servings
- Portion size: 16
Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
Ingredients
- 1-1/2 cups 1-1/2cupsgranulated sugar
- 2 2eggeggs
- 1 cup 1cuppumpkin purée
- 1/2 cup 1/2cupvegetable oil
- 1/2 cup 1/2cupbuttermilk
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 1 tsp 1tspbaking soda
- 1 tsp 1tspginger
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspcinnamon
- 1/2 tsp 1/2tspnutmeg
- 1/2 tsp 1/2tspground cloves
- 1/2 tsp 1/2tspallspice
- 1/4 tsp 1/4tspbaking powder
- 1 sprinkle 1sprinkleicing 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
