Pumpkin Gingerbread Cake

An easy to make cake that is moist, light and full of the fall spices we all love so much! In my books, if it’s made with buttermilk then I’m sold!

DSC_5515 nx2Makes A 9” Square Pan

1 ½ cups granulated sugar
2 eggs
1 cup tinned pumpkin or homemade puree**
½ each vegetable oil & buttermilk
1 ¾ cups unbleached flour (you could substitute some wholewheat flour)
1 tsp. baking soda
1 tsp. ground ginger
½ tsp. each salt, cinnamon, nutmeg, ground cloves & allspice
¼ tsp. baking powder

Icing sugar

Preheat the oven to 350 F. Either spray a 9” square cake pan with non-stick cooking spray or grease & flour the pan.

In a large bowl, beat together the sugar, eggs, pumpkin, oil & buttermilk with a whisk, until smooth. Stir together flour, baking soda, salt, spices & baking powder; sprinkle over the pumpkin mixture & stir until blended.

Pour batter into the prepared pan & place in the oven for approximately 35 minutes or until the cake springs back when lightly touched. Let cool in the pan on a rack. Using a small sieve, dust top of cake lightly with the icing sugar.

To make homemade pumpkin puree, click Making Pumpkin Puree.

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