This cake reminds me a lot of gingerbread cake but the great taste of pumpkin is delightful.It is delicious served either warm or cold. Really hits the spot with a dollop of whipped cream and a cup of tea. Yummy!!!
1In a large mixing bowl, cream the butter, sugars and orange peel. Add egg whites, one at a time, beating well after each addition. Beat in the pumpkin, corn syrup and molasses until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
1Pour mixture into a greased 8-in. baking dish. Bake at 350 F. for 30-35 minutes or until a toothpick comes out clean. Cool cake on a wire rack for 15 minutes. Serve warm with whipped cream if desired. Yield: 9 servings.
1More good recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.