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 add: 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 b...