This was my contribution to the Thanksgiving table. A super rich and moist cake, packed with all the lovable flavors of fall. Bake this cake this holiday season and enjoy the smells in your kitchen–your tastebuds will have fun too!
2 cups (8.5oz) all-purpose flour
2 1/4 tsp. baking powder
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. sea salt
1 cup (8oz) boiling water
3/4 cup (6oz) unsulfured molasses
3/4 tsp. baking soda
1 cup (8oz) unsweetened pumpkin puree
6 TBSP (3oz) unsalted butter, softened
3/4 cup (5.6oz) dark brown sugar, packed
1 large egg, room temperature
Preheat oven to 350f. (176c.) – grease and flour a 9 inch pan.
Cream together the butter and brown sugar until light and fluffy. Add the egg,
and beat until lightened.