Pumpkin Ginger Cake
Ingredients
- 1 stick unsalted, softened butter
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 2 eggs, lightly beaten at room temperature
- 2 tbsp. unsulphured molasses
- 1/2 tsp. vanilla extract
- 1 cup canned pumpkin puree
- 1 3/4 cup all purpose flour
- 2 1/4 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. allspice
Instructions
- Preheat over to 350
- Butter and flour a 4 cup ring mold or a deep 4 cup kugelhopf pan
- In a large bowl, beat together the butter, maple syrup and brown sugar
- Stir in the eggs, molasses and vanilla until combined
- Stir in pumpkin
- In a sifter, set over the bowl and combine the flour, ginger, baking soda, salt and allspice and combine.
- Bake at 350 for 30 - 35 minutes