Description
A delightful Pumpkin Ginger Cake with Molasses that combines the warm flavors of pumpkin and ginger with a rich molasses drizzle.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs
- 1 1/2 cups (360ml) pumpkin puree
- 1 tsp vanilla extract
For the molasses drizzle:
- 1/4 cup (60ml) molasses
- 2 tbsp (30g) unsalted butter, melted
- 1 tbsp warm water
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract.
- Gradually fold the dry mixture into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with the molasses mixture before serving.
Notes
- Use room temperature ingredients for best results.
- Be careful not to overmix the batter.
- Test for doneness with a toothpick.
- Allow the cake to cool completely before drizzling with molasses.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Ginger Cake, Molasses Cake, Fall Dessert, Spiced Cake