Guest guest Posted November 20, 2006 Report Share Posted November 20, 2006 Pumpkin Gingerbread Snacking Cake Servings: 16 Ingredients: 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 tsp Baking soda 1 tsp Ginger 1/2 tsp Each salt, cinnamon, Nutmeg, ground Cloves and allspice 1/4 tsp Baking powder Icing sugar Directions: Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks. 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. Canadian Living September 1992. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2006 Report Share Posted November 23, 2006 Is there a way to make this with out traditional flour as I have food allergies to gluten could it be made with rice flour and tapioca flour. I to sounds sooooo good though I would really like to try it ! PEACE TO ALL LOVE YA! Everyone is raving about the all-new Mail beta. Quote Link to comment Share on other sites More sharing options...
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