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.
Whisk together the flour, baking powder, spices, and salt. Set aside
Add molasses and baking soda to the boiling water, stir to combine, then set
aside to cool.
Cream together the butter and brown sugar until light and fluffy. Add the egg,
and beat until lightened.
On low speed, add the pumpkin puree and the cooled molasses mixture. Once
combined, stir in the dry ingredients until just blended – do not over-mix.
Pour batter into your prepared pan and bake on the center rack for 35-40
minutes, or until the top of the cake is firm and springy to the touch and a
tooth pic inserted in the center comes out clean.