Saturday, September 9, 2017

Pumpkin gingerbread cake

A variation on the Pioneer Woman's Pumpkin cake - more spices, added blackstrap molasses, doubled the recipe for two 13 x 9 (two potlucks same weekend), and adjusted to use one large can of pumpkin:

- preheat oven to 350, prep two 13 x 9 pans - grease or spray them with cooking spray 

- fill and start tea kettle

- Melt 1 pound of butter

stir in:

1 29oz can pumpkin puree

2 Tbs blackstrap molasses
1 Tbs cinnamon
1 Tbs ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tbsp vanilla
some freshly ground nutmeg
(would have added the cardamon if I found it quick)

 stir in:

1 3/4 C boiling water

meanwhile whisk together in a big bowl:
4 cups flour
4 cups sugar
4 tsp baking soda

and in a small bowl mix:
1 cup plain kefir  (or milk with a bit of sour cream or plain yogurt equaling 1 cup)
4 eggs

Fold it all together the give up and get out your hand mixer until blended (this is cake!  not too much mixing!). 

Divide batter between the two pans, bake for about 35 minutes.   

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