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!!!
In 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.
Pour 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.
More good recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
For a guilt-free, vegan dessert that's sure to get you in the fall spirit, there's no better option than these adorable mini pumpkin spice bites. The key to this autumnal treat lies in the silken tofu filling.