Pumpkin Gingerbread Cake

Ingredients

• As seen on WKTV NEWSChannel 2
• 2 1/4 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1/2 cup butter flavored vegetable shortening
• 1 egg
• 1 cup 100 percent pure pumpkin
• 1 cup hot water
• 3/4 cup molasses
• Cream Cheese Glaze (see below)
• Edible white glitter flakes (optional)
CREAM CHEESE GLAZE
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 teaspoon vanilla
• 3/4 cup confectioners’ sugar
• 1/2 cup milk
• In a medium bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer until creamy. Add confectioners’ sugar; beat until combined. Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

Instructions

• Preheat oven to 350 degrees. Grease a 10-inch fluted tube pan with shortening; dust with flour. In a medium bowl, combine flour, baking soda, ginger, cinnamon, baking powder, salt, and cloves. In a large bowl, combine sugar, brown sugar, and shortening. Beat with an electric mixer until well blended. Add egg; beat until combined. Add pumpkin, hot water, and molasses; beat until blended. Add flour mixture; beat until combined. Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool completely; transfer to cake plate. Drizzle with Cream Cheese Glaze and sprinkle with edible glitter, if desired. Makes 16 servings.

Notes

https://www.theharriedhousewife.com/harried-housewifes-recipe-box/pumpkin-gingerbread-cake/

Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara