This cake is worth every, single, glorious carb and then some! It is my favourite fall dessert recipe, and you know where I discovered it? In the newspaper about 8 years ago! It’s the one and only time I’ve ever clipped a recipe out of a newspaper, but it is by far one of our family’s favourites… And I hope it becomes one of yours too!
I made only a few modifications to this recipe just to help it bake faster/better. The original recipe called for a 9×9 pan, which made the cake too dense and therefore it would take FOREVER to bake… So if you put it in a 9×13 pan instead it will cook in just under an hour (the original recipe said 35 minutes… yeah, right!). Also, I never ever have buttermilk on hand. I just don’t. So instead I mix up 1/2 cup of milk plus 1/2 tbsp of white vinegar and it will do the same thing, promise!
Pumpkin Gingerbread Snacking Cake
1 1/2 cups granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp white vinegar)
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp EACH ground cinnamon, nutmeg, cloves & allspice (or 2tsp pumpkin pie spice)
1/4 tsp baking powder
1. In a large bowl, beat together sugar, eggs, pumpkin, oil, and buttermilk until smooth.
2. In a medium bowl, stir together flour, baking soda, ginger, salt, cinnamon, nutmeg, cloves, allspice and baking powder.
3. Stir dry ingredients into pumpkin mixture until blended.
4. Pour batter into lightly greased 9×13 inch rectangle baking pan.
5. Bake in a preheated 350*F oven until top springs back, about 50 minutes. Let cool in pan on rack. Dust with icing sugar upon serving.
Source: Canadian Living’s Best Muffins & More by Telemedia Communications Inc., Adison Press Books.
About this series: The food series was born out of my love of food – and my desire to share my kid friendly, husband approved recipes with all of you! If you need the full story, I talk about why I started this series in the first place over here. Every month in my newsletter, I release a new recipe – that same day, I will make public last month’s recipe here on this blog. So, even if you’re afraid of another email in your inbox (don’t be, I promise I’m not annoying!) you can have access to a new thing to try. If you ever give it a whirl, please let me know in the comments how it went for you and your family! I look forward to sharing this little part of my life with you all!