Pumpkin Gingerbread Cake

Name: Pumpkin Gingerbread Cake
Ingredients: 3 1/2 cups flour; 2 cups sugar; 1 cup butter or 1 cup margarine, softened; 1/2 cup light molasses; 1/3 cup water; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon baking powder; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 lb solid pack pumpkin; 4 eggs

14 ingredients

4 steps

Ingredients

3 1/2 cups flour
2 cups sugar
1 cup butter or 1 cup margarine, softened
1/2 cup light molasses
1/3 cup water
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 lb solid pack pumpkin
4 eggs

Directions

1

Heat oven to 350 degrees. Grease and flour a 13x9 pan or two 9 inch round cake pans.
2

Beat all ingredients in a large bowl on low speed for 30 seconds, scraping bowl constantly. Increase speed to medium and beat 3 minutes, scraping bowl occasionally.
3

Pour into prepared pans. Bake 50-70 minutes until toothpick inserted in the middle comes out clean. Cool 10 minutes and then remove from pans.
4

Cool completely before frosting.