Pumpkin-Molasses Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 79. Vision transcription from the scanned page; needs review.
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Ingredients
- Complement the flavor of this moist cake with Lemon Butter Frosting (see recipe, page 89).
- 2 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup buttermilk or sour milk
- 1/2 cup shortening, margarine, or butter, softened
- 1/2 cup canned pumpkin or mashed cooked sweet potato
- 1/4 cup light molasses
- 1 teaspoon finely shredded orange peel
- 2 eggs
Instructions
- In a bowl combine flour, brown sugar, baking powder, baking soda, cinnamon, and ginger. Add buttermilk, shortening, pumpkin or sweet potato, molasses, and orange peel. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into a greased 13x9x2-inch baking pan.
- Bake in a 350° oven for 30 to 35 minutes or till toothpick inserted near the center comes out clean. Cool on a wire rack.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pumpkin spice cake, yum!" by moonrat42; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/99012110@N00/2066180528. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.