Post by tasty on Sept 24, 2024 19:56:28 GMT -5
Pumpkin Spice Cake
Baking spray
12 1/2 ounces all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup molasses
1/2 cup water
2 sticks unsalted butter - I used a soft, light margarine
8 ounces light brown sugar
2 large large eggs
1 cup pumpkin puree
2 tablespoons fresh ginger -didn't have fresh ginger so used the stuff that comes in a jar, already grated
2 tablespoons confectioners sugar
Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray. In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined. In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture. Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.
Baking spray
12 1/2 ounces all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup molasses
1/2 cup water
2 sticks unsalted butter - I used a soft, light margarine
8 ounces light brown sugar
2 large large eggs
1 cup pumpkin puree
2 tablespoons fresh ginger -didn't have fresh ginger so used the stuff that comes in a jar, already grated
2 tablespoons confectioners sugar
Adjust oven rack to middle position and preheat oven to 350°F. Spray 9-inch springform pan with baking spray. Press a square piece of parchment into bottom and up sides of pan and coat with baking spray. Press second piece of parchment into pan; coat with baking spray. In medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and allspice. In 2-cup liquid measuring cup or small bowl, whisk together molasses and boiling water until thoroughly combined. In large bowl, beat together butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides and bottom of bowl with rubber spatula as needed. Beat in pumpkin puree and ginger. Reduce speed to low, then add flour mixture in 3 batches, alternating with molasses mixture. Scrape batter into prepared pan and bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan 10 minutes. Release springform and transfer cake directly onto cooling rack. Cool completely, at least 1 hour. Dust with confectioners’ sugar and serve.
