Pumpkin Gingerbread Snacking Cake Recipe
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Pumpkin Gingerbread Snacking Cake
1 1/2 cup Granulated sugar
2 Eggs
1 cup Pumpkin puree
1/2 cup Vegetable oil
1/2 cup Buttermilk
1 3/4 cup 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
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.
From: Canadian Living September 1992.
Serves: 16 |
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When deciding on a weight loss program, the important thing is to also try to cut down your intake of fat, salt and refined carbohydrates.
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