| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
Canadian |
Cakes |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From: Canadian Living September 1992.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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