I have been making this delicious gingerbread cake for years and it’s won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners’ sugar after it cools. —Marina Castle Kelley, Canyon Country, California,
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed dark brown sugar
- 2 large eggs, room temperature
- 1/2 cup canned pumpkin
- 1/2 cup molasses
- 2 tablespoons grated orange zest
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ancho chili pepper
- 3/4 cup buttermilk
- 1/3 cup shelled pumpkin seeds, chopped and toasted
- Optional: Whipped cream, caramel sundae syrup or confectioners’ sugar
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 piece: 209 calories, 8g fat (4g saturated fat), 39mg cholesterol, 242mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 4g protein.
