Pumpkin Gingerbread Cake

Tools used: Perforated Baking Sheet, Fluted bon Mold, Tray of Choice (for extra batter), Stainless Mixing Bowl

Ingredients

• 4 cups flour

• 1 tablespoon baking powder

• 2 teaspoons baking soda

• 1 tablespoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice

• 1 can (15 ounce) pumpkin

• 1 cup firmly packed brown sugar

• 1 cup molasses

• 1 stick butter, softened

• 2 eggs

• 1 cup boiling water

• 1 tablespoon confectioners' sugar box (2 sheets) frozen puff pastry, thawed but cold (such as Pepperidge Farms)

Directions

• Preheat the oven to 350 degrees F. Place the Fluted bon Mold on the Perforated Baking Sheet.

• Mix flour, baking powder, baking soda, ginger, cinnamon and pumpkin pie spice in the Stainless Mixing Bowl. Set aside.

• Beat pumpkin, brown sugar, molasses and butter in a large bowl with an electric mixer on medium speed until well blended. Add eggs; mix well. Add four mixture alternately with water, beating on low speed after each addition just until blended.

• Pour into the Fluted bon Mold.

• Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

• Cool for 10 minutes. Invert cake onto a wire rack to cool completely. Sprinkle it with confectioners' sugar.

*This is a super simple cake recipe that screams the tastes of Fall. This recipe is also too much for the Fluted bon Mold to hold, so do not overfill. I used the Nine Loaf Tray to make loaves with the extra batter, and it was perfect. I can imagine this cake with cream cheese icing as well. The flavor stands on its own and can be served for a dessert, snacks, or delicious with breakfast and a cup of coffee!