Pumpkin Gingerbread

Zutaten

• 1/3 tasse butter
• 1 cup light cream
• 2 groß eggs
• 2 tl cinnamon
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/4 tl salt
• 1 el vinegar
• 2/3 cup margarine
• 1 tasse raisins
• 1 tasse pumpkin puree
• 2 tl baking soda
• 2/3 cup molasses
• 1 tasse, verpackt brown sugar
• 1 el, ungesiebt icing sugar
• 4 tassen flour
• 1/2 tasse skim milk

Anleitung

1. In large mixing bowl, combine flour, salt, baking soda and spices.
2. In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses.
3. In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.)
4. Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition.
5. Fold in raisins, if desired.
6. Turn batter into prepared 9x13" pan.
7. Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done.
8. Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares.