Pumpkin Gingerbread Snacking Cake

Ingredients & Directions


1 1/2 c Granulated sugar
2 Eggs
1 c Pumpkin puree
1/2 c Vegetable oil
1/2 c Buttermilk
1 3/4 c All-purpose flour
1 ts Baking soda
1 ts Ginger
1/2 ts Each salt, cinnamon,
Nutmeg, ground
Cloves and allspice
1/4 ts 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.


Yields
16 Servings

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