Ginger Pumpkin Cake

Name: Ginger Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings.
Ingredients: 1/4 cup butter, softened; 1/2 cup packed brown sugar; 2 tablespoons sugar; 3 large egg whites; 1 cup canned pumpkin; 1/4 cup light corn syrup; 2 tablespoons molasses; 1-1/2 teaspoons grated orange zest; 1-1/4 cups cake flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; Whipped cream, optional

Field editor Traci K Wynne, Denver, Pennsylvania writes, "Traditional gingerbread is my father's favorite. But he says that this gingerbread-like cake featuring pumpkin really hits the spot, too. It's wonderful serve warm or cold."

Ingredients

1/4 cup butter, softened
1/2 cup packed brown sugar
2 tablespoons sugar
3 large egg whites
1 cup canned pumpkin
1/4 cup light corn syrup
2 tablespoons molasses
1-1/2 teaspoons grated orange zest
1-1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
Whipped cream, optional

Directions

In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.