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Handmade Farmhouse

Old Fashioned Pumpkin Gingerbread Cake

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Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 1/2 cups All purpose flour
  • 1 1/2 cups light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup Buttermilk
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree
  • 1/4 cup molasses
  • 2 eggs
  • 1 teaspoon orange zest
Citrus Buttercream Frosting
  • 1 cup softened butter
  • 2 Teaspoons Lemon extract
  • 2-3 Tablespoons Heavy cream or milk to thin
  • 3-4 cups Powdered sugar
  • 1 pinch salt
  • 1/2 teaspoon fresh orange zest

Method
 

  1. Whisk together dry ingredients and set aside.
    Combine wet ingredients and mix just until combined. Add dry ingredients 1/2 at a time and mix well.
    Prepare a 9x13 pan or two 8" rounds or cupcake trays with baking spray.
    Bake cake(s) at 350° for 30-35 minutes or until toothpick test comes clean. Cool on a wire rack and then chill in the fridge after frosting the cake if desired. We prefer it served cold.
Citrus Buttercream Frosting
  1. Combine ingredients and whip until smooth and creamy. I like to chill or even freeze the cake to make the frosting easier!