PUMPKIN GINGERBREAD SNACKING CAKE
1 1/2 cups granulated sugar
1 cup pumpkin puree (not sweetened)
1/2 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp baking powder
Powdered sugar (for garnish)
Preheat oven to 350 degrees F. Grease a 9-inch square cake pan.
In large bowl, beat together granulated sugar, pumpkin, buttermilk, oil and eggs until smooth; set aside.
Stir together the remaining dry ingredients, except powdered sugar. Sprinkle flour mixture over pumpkin mixture and stir until blended. Pour into prepared pan.
Bake in 350 degree F degree oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack.
Using small sifter, dust top of cooled cake lightly with powdered sugar.
Makes one 9-inch, single-layer, 16 servings
1 1/2 cups granulated sugar
1 cup pumpkin puree (not sweetened)
1/2 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp baking powder
Powdered sugar (for garnish)
Preheat oven to 350 degrees F. Grease a 9-inch square cake pan.
In large bowl, beat together granulated sugar, pumpkin, buttermilk, oil and eggs until smooth; set aside.
Stir together the remaining dry ingredients, except powdered sugar. Sprinkle flour mixture over pumpkin mixture and stir until blended. Pour into prepared pan.
Bake in 350 degree F degree oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack.
Using small sifter, dust top of cooled cake lightly with powdered sugar.
Makes one 9-inch, single-layer, 16 servings
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