Pumpkin Gingerbread Cake with Spiced Buttercream
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This holiday desert combines two of our favorite fall flavors - pumpkin and ginger.
Cook Time:
Prep Time:
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Servings: 1
Ingredients:
1 Cup canned pumpkin
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3 Tablespoon maple syrup
3/4 Cup sugar
1/3 Cup canola oil
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1/4 Cup blackstrap molasses
1 Egg
1 2/3 Cup flour
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1 1/4 Teaspoon baking soda
3 Teaspoon pumpkin pie spice
1/8 Teaspoon ground cloves
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1 Teaspoon salt
1 Teaspoon baking powder
1/2 Cup butter, softened
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1 3/4 Cup confectioner's sugar
1 Teaspoon vanilla
1 3-4 Teaspoon pumpkin pie spice (use to taste)
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1 Tablespoon milk (or more until icing is thinned to your preference)
Preparation:
Preheat oven to 350 F.
Grease a loaf pan with cooking spray, or line with parchment paper.
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Combine the pumpkin, syrup, sugar, canola oil, molasses, and egg. Mix well.
In a separate bowl combine the flour, baking soda, spices, salt, and baking powder.
Add the wet mixture to the flour mix and stir until just combined.
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Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Should be springy to touch.
Allow to almost fully cool before removing from pan.
Completely cool before frosting.
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Cream together the butter and 1/2 of the confectioners sugar until smooth.
Add in the vanilla and pumpkin pie spice, mix.
Add in the second half of the sugar and the tbsp of milk, mix.
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Add more milk (very small amounts at a time) until it reaches a consistency that you want.
Ice and enjoy!