A Gingery Christmas
A pumpkin spiced gingerbread cake perfect for the holidays
Prep Time
30
minutes
Cook Time
50
minutes
Prep Time
30
minutes
Cook Time
50
minutes
Ingredients
Cake
1
cup
of canned pumpkin
3
tbsp
of maple syrup
3/4
cup
of sugar
1/3
cup
of Oil
1
egg
1 2/3
cup
of flour
1 1/4
tsp
of baking soda
3
tsp
of pumpkin pie spice
1/8
tsp
of ground cloves
1
tsp
of Salt
1
tsp
of Baking powder
Icing
1/2
cup
of butter
1 3/4
cup
of confectioner’s sugar
1
tsp
of vanilla
1 3/4
tsp
of pumpkin pie spice
1
tbsp
of milk
or more for consistency
Instructions
To make the icing
Mix together the butter and half of the confectioners sugar until smooth
Add the vanilla and pumpkin spice mix and combine well
Add the rest of the confectioners sugar and the milk and whip well
Let it rest before adding to the cake
To make the cake
Preheat the oven to 180 degrees C
Line a loaf pan with parchment paper or spray some cooking oil
Add the pumpkin, syrup, sugar, oil and egg together in a bowl and mix well
In another bowl, add flour, baking soda, spices, salt and baking powder together and mix well
Add the pumpkin mixture to the flour mixture and stir until combines
Pour this batter into the pan and bake for 45-50 minutes.
Allow to cool and remove the cake from the pan
Spread the icing on top of the cake and serve
Recipe Notes
Insert a toothpick into the center of the loaf. If it comes out clean, the cake is ready.