Pumpkin Ginger Cake
|Butter stick||4 Ounce, softened (Unsalted, 1 Stick)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Packed light brown sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten (At Room Temperature)|
|Unsulphured molasses||2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Canned pumpkin puree||1 Cup (16 tbs) (Unsweetened)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Ground ginger||2 1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
1. Preheat the oven to 350°. Butter and flour a shallow 4-cup ring mold or a deep, 4-cup kugelhopf pan. In a large bowl, beat together the butter, maple syrup and brown sugar. Stir in the eggs, molasses and vanilla until combined. Stir in the pumpkin puree.
2. In a sifter or sieve set over the bowl, combine the flour, ginger, baking soda, salt and allspice. Gradually sift the dry ingredients into the pumpkin mixture, folding them in with a rubber spatula until just blended.
3. Pour the batter into the prepared pan and smooth the surface with the spatula. Bake the cake for 30 minutes for the shallow pan and up to 45 minutes for the kugelhopf pan, or until a cake tester inserted in the center comes out dry. Let cool for about 10 minutes in the pan before unmolding onto a rack. Serve warm or at room temperature.