Recipe - Pumpkin Gingerbread Snacking Cake

1 One half cup Granulated sugar
2 Eggs
1 cup Pumpkin puree
One half cup Vegetable oil
One half cup Buttermilk
1 Three fourths cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Ginger
One half teaspoon Each salt, cinnamon,
Nutmeg, ground
Cloves and allspice
One fourth teaspoon Baking powder
Icing sugar

Nicely spiced, this moist, light cake is great for either afterschool
munching or latenight snacks.

In large bowl, beat together granulated sugar, eggs, pumpkin, oil and
buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves,
allspice and baking powder; sprinkle over pumpkin mixture and stir until
blended.

Pour into greased 9inch(2.5 L) square cake pan. Bake in 350 degree F (180
degrees C) oven for about 35 minutes or until cake springs back when
lightly touched. Let cool in pan on rack. Using small sieve, dust top
lightly with icing sugar.

Makes 16 servings.

From: Canadian Living September 1992.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini