Pumpkin Gingerbread Snacking Cake

1 1/2 c Granulated sugar
2 Eggs
1 c Pumpkin puree
1/2 c Vegetable oil
1/2 c Buttermilk
1 3/4 c All-purpose flour
1 ts Baking soda
1 ts Ginger
1/2 ts Each salt, cinnamon, nutmeg, ground cloves and allspice
1/4 ts Baking powder
Icing sugar

In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together 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 degree F (180 degrees 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.

Makes 16 servings.

Pumpkin Gingerbread Snacking Cake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.