Old Fashioned Pumpkin Gingerbread

By carlaschwartz

You can make this moist gingerbread the day before or freez it for up to 3 months. wrapped tightly in heavy foil or freezer wrap. To serve, thaw the frozen cake at room temperature, then wrap in foil and reheat in a 300 oven for 10-12 mins.

Ingredients

• 1/2 cup packed brown sugar
• 1/4 cup margarine, softened
• 2 tbsp sugar
• 1 1/2 tsp finely shredded orange peel
• 3 egg whites
• 1 cup canned pumpkin
• 1/4 cup light corn syrup
• 2 tbsp molasses
• 1 1/4 cups sifted cake flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 tbsp powdered sugar
• Orange peel curls (optional)

Details

Servings 9

Preparation

Step 1

1. In a large mixer bowl combine brown sugar, sugar, margarine and orange peel. Beat with an electric mixer on high speed till smooth. Add egg whites, one at a time, beating about 1 min after each addition. Mix in pumpkin, corn syrup and molasses on medium speed till smooth.

2. In a small mixing bowl stir together sifted flour, baking soda, baking powder, cinnamon, ginger and salt. Gradually beat the flour mixture into sugar mixture, beating till smooth. Pour batter into a greased 8x8x2 inch baking pan.

3. Bake in a 350 oen about 30 mins or till cake pulls slightly awary from sides and toothpick comes out clean. Do Not Overbake. Transfer pan to a wire rack and cool in pan about 15 mins or till warm. Dust with powdered sugar. Serve warm or cool.