Pumpkin Spice Cake
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!!!
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 2 tablespoons sugar
- 1-1/2 teaspoons grated orange peel
- 3 egg whites
- 1 cup canned pumpkin
- 1/4 cup light corn syrup
- 2 tablespoons molasses
- 1-1/4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
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
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved