Pumpkin Gingerbread Snacking Cake
Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks.
Servings: 16
Ingredients:
-
1-1/2 cups (375 mL) granulated sugar
2 eggs
1 cup (250 mL) pumpkin puree
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) buttermilk
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ginger
1/2 tsp (2 mL) each salt, cinnamon, nutmeg, ground cloves and allspice
1/4 tsp (1 mL) baking powder
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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