barbara-in-va
Well-known member
This cake is so good! I substituted nuts for the chocolate chips because I was bringing it for a breakfast.
6 tbsp melted butter (3/4 stick)
1 tbsp chopped/minced ginger
1/2 cup honey
1/2 cup molasses
2/3 cup pumpkin puree
1/2 cup plain low-fat yogurt
2 large eggs
2 cups flour
1 1/2 tsp baking soda
1 tsp Chinese five-spice powder
1 tsp cinnamon
pinch of salt
3/4 cup chocolate chips
optional 1/2 cup thnly slivered crystalized ginger
Preheat oven to 375°F. Lightly butter a 9x2" round baking pan, line with parchment then butter parchment.
In a large bowl combine the melted butter, fresh ginger, honey and molasses. Using an electric mixer on medium, beat until well mixed. Add the pumpkin, yogurt and eggs and beat until smooth. In a medium bowl, stir together the flour, baking soda, spice powder, cinnamon and salt. Add the dry ingredients to the pumpkin mixture and mix just until incorporated.
Scrape the batter into the prepared pan and smooth the top. sprinkle the top with the crystallized ginger and chocolate chips. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool for 5 minutes. Remove from pan and peel off parchment. Serve warm or at room Temp, cut into wedge and topped with whipped cream if desired.
source: A Harvest of Pumpkins and Squash by Lou Seibert Pappas
6 tbsp melted butter (3/4 stick)
1 tbsp chopped/minced ginger
1/2 cup honey
1/2 cup molasses
2/3 cup pumpkin puree
1/2 cup plain low-fat yogurt
2 large eggs
2 cups flour
1 1/2 tsp baking soda
1 tsp Chinese five-spice powder
1 tsp cinnamon
pinch of salt
3/4 cup chocolate chips
optional 1/2 cup thnly slivered crystalized ginger
Preheat oven to 375°F. Lightly butter a 9x2" round baking pan, line with parchment then butter parchment.
In a large bowl combine the melted butter, fresh ginger, honey and molasses. Using an electric mixer on medium, beat until well mixed. Add the pumpkin, yogurt and eggs and beat until smooth. In a medium bowl, stir together the flour, baking soda, spice powder, cinnamon and salt. Add the dry ingredients to the pumpkin mixture and mix just until incorporated.
Scrape the batter into the prepared pan and smooth the top. sprinkle the top with the crystallized ginger and chocolate chips. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool for 5 minutes. Remove from pan and peel off parchment. Serve warm or at room Temp, cut into wedge and topped with whipped cream if desired.
source: A Harvest of Pumpkins and Squash by Lou Seibert Pappas