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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Field editor Traci K Wynne, Denver, Pennsylvania writes, Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold. Ingredients:
1/4 cup butter, softened |
1/2 cup packed brown sugar |
2 tablespoons sugar |
3 egg whites |
1 cup canned pumpkin |
1/4 cup light corn syrup |
2 tablespoons molasses |
1-1/2 teaspoons grated orange peel |
1-1/4 cups cake flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
whipped cream, optional |
Directions:
1. In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange peel until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
2. Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.
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