Pumpkin Molasses Cake. Whisk together flour, pie spice, baking soda, baking powder, and salt in a bowl; make a well in center of mixture. Whisk together molasses, pumpkin, buttermilk, oil, and egg in a second bowl. Pour wet ingredients into well of dry ingredients, and whisk just until combined.
Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. You can cook Pumpkin Molasses Cake using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Pumpkin Molasses Cake
- You need 2 1/2 Cups of All-purpose Flour.
- It’s 2 Sticks of (about 226 g) Salted Butter, at room temperature.
- Prepare 2 Tbsp of White Sugar.
- Prepare 2 Tsp of Baking Soda.
- It’s 2 of Large Eggs.
- Prepare 1 Cup of Dark Brown Sugar.
- It’s 1 Cup of Pumpkin Puree.
- You need 1/2 Cup of Boiling Water.
- It’s 1/2 Cup of Molasses.
- Prepare 1 Tsp of Vanilla Extract.
- It’s 1 1/2 Tsp of Ground Cinnamon.
- It’s 1 1/2 Tsp of Ground Ginger or 2 Tbsp Grated Fresh Ginger.
- Prepare 1 Tsp of Ground Allspice.
- You need 1 Tsp of Ground Fennel Seed.
- Prepare of Feel free to add extra spice!.
Add canned pumpkin and molasses, beating well. Pumpkin Cake with Molasses Cream Cheese Frosting. This pumpkin cake is nice and moist and will not go stale very quickly. Not only is it a "keeper" because it's so darned good, but also because it doesn't dry out fast as some cakes of this type do.
Pumpkin Molasses Cake instructions
- Preheat your oven to 350°F (180°C). In medium bowl, sift together the flour, baking soda, cinnamon, ginger, allspice and fennel seed. In a stand mixer, beat the butter until it becomes light. Then add the white sugar and brown sugar while it is on medium speed. Mix it well..
- Add the eggs, one at a time, and beat well after each addition. Scrape down the sides and bottom of bowl with rubber spatula as needed. Then proceed to add pumpkin puree..
- Reduce the mixer speed to low and add in the flour mixture, alternating with the molasses and boiling water. Stir it until it is throughly combined. Scrape the mixture into the prepared pan..
- Bake for 45 to 55 minutes or until a skewer inserted into the middle comes out clean. Cool on a wire rack. Dust the top of the cake with powdered sugar. You can also serve this cake with whipping cream. Enjoy!😉.
Combine sugar and canola oil in a large mixing bowl; mix well. This Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seeds is moist sweet and wholesome. It makes a nice festive fall presentation, without fussy decoration. It's made with oatmeal and molasses, so it's sweet with a deep flavor profile. A deliciously soft cookie that is beautifully spiced.
Healthy Food Explained in Fewer than 140 Characters | Pumpkin Molasses Cake
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