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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A pound cake like with pumpkin and ginger. I adjusted the servings to 14 from 18 since I cut it into 14 slices. Ingredients:
2 cups cake flour |
1 teaspoon baking soda |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 cup pumpkin |
1/4 cup low-fat buttermilk |
1 teaspoon vanilla extract |
4 tablespoons unsalted butter, at room temperature |
1 cup light brown sugar |
2 large eggs, at room temperature |
2 t finely chopped crystallized ginger |
Directions:
1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
2. Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
3. Sift the flour, baking soda, ginger and salt into a medium bowl.
4. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
5. Beat the butter with an electric mixer at medium speed until smooth, about 1 minute.
6. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more.
7. Add the eggs, 1 at a time, beating well after each addition.
8. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour.
9. Mix briefly at medium-low speed to make a smooth batter.
10. Turn off beaters and add the crystallized ginger.
11. Finish folding batter-which will be thick-by hand with a rubber spatula.
12. Scrape batter into the prepared pan and smooth the top.
13. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes.
14. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool.
15. Dust with confectioners' sugar, if desired. Serve.
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