Pumpkin Gingerbread
Dry ingredients: mix together
2-1/2 cups flour
1 tablespoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking powder
Wet ingredients: stir together well and then add the dry ingredients mixing just until the dry ingredients are combined. Do not overstir.
3 eggs
12 tablespoons butter, melted
1 cup dark brown sugar
1 cup white sugar
1 cup pumpkin puree
Grease and flour a 9 X 13 inch baking pan. Bake in a 180C preheating oven for about 45 minutes. Check to see if the cake tester comes out clean and remove from oven. Allow to cool before cutting.
Eet smakelijk!
Heidi
8 comments:
Yummy, that looks really good. I love cakes like that. Pound cake is so good too and I have the receipe
Fawn used to make and haven't made it in a long time. Maybe I should make is again.
Happy eating.
Love you, Mom
That Pumpkin gingerbread sounds delicious Heidi, I might just have to have a go. I'm sure my grandchildren would enjoy some when they come for tea this week.
Patricia x
Your pumpkin gingerbread looks wonderful and sounds very tasty. I'd like to bake this myself - I may have a go. It looks just right for this time of year:)
Hi Heidi...I've seen you on several other blogs that I like to read, so popped over to take a peek at your blog.Very nice, crisp and clean. I MUST make the pumpkin gingerbread and the crustless zucchini is so yummy.
Happy Fall.
Lady Linda
That looks wonderful - I'll definitely be trying it.
Lillian
lillianscupboard.wordpress.com
This looks like it would be so good!
Mmm, yum, going to have to try this. Looks easy to make and yummy, too. Good for a breakfast treat with coffee or afternoon snack with tea. :-)
Your pumpkin gingerbread sounds delicious! It really is the perfect sweet treat for autumn.
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