2 1/2 cups all -purpose flour
1 1/2 cups packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 ground ginger
3/4 cup buttermilk or sour milk (another option tofutti sour cream)
1/2 cup shortening, magarine, or butter, softened
1/2 cup canned pumpkin or mashed sweet potato
1/4 cup light or medium molasses
1 teaspoon finely shredded orange peel
2 eggs Oven 350 degrees
In a bowl combine flour, brown sugar, baking powder, baking soda, cinnamon, and ginger. Add molasses, and orange peel. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes. Add eggs and beat 2 minutes more. Pour into a greased 13 x 9 x 2 baking pan.
Bake in a 350 degrees oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack. Serves 12
As suggested by the cook book I made a lemon butter frosting to compliment the flavor.
Lemon Butter Frosting
1/3 cup butter or margarine
4 1/2 cups sifted powder sugar (I only used about 3 cups)
1 1/2 teaspoons vanilla
1/4 cup lemon juice or orange juice
1/2 teaspoon finely shredded lemon peel
In a bowl beat butter or margarine till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup lemon juice and vanilla.
Slowly beat in remaining sugar. Beat in additional juice, if needed to make spreading consistancy.
This cake is so good and moist. I hope you enjoy the cake as much as my family did!
Just before dinner.
Here are a few pics from the table after dinner.
My mom and I ate at a yummy New Orleans style restaurant.
There were lots of paintings on the wall of jazz muscians, Mardi Gras, and Katrina momentos.
Mom and I both ordered a bowl of gumbo, jambalaya, crawfish pie.
