Скачать или смотреть Vintage Cookbook Cooking | RETRO FALL BAKING | Pumpkin Molasses Cake

This delicious, perfectly spiced pumpkin molasses cake is a wonderful way to welcome fall. Join me in seeing how easy it is to make for your friends and family!

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#vintagecookbook
#vintagestyle
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#betterhomesandgardens
#molasses
#retro

Source: Better Homes and Gardens New Cookbook (1981)
Recipe:
2 1/2 cups all-purpose flour
2 tsp grated orange peel (outer zest)
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup butter or margarine
1 1/2 cups packed brown sugar
2 eggs
3/4 cup buttermilk OR sour milk*
1/2 cup canned (or fresh) pumpkin
1/4 cup molasses

*To sour milk: Measure out one cup milk. Add 1 Tbsp of either vinegar OR lemon juice. Allow milk to stand at room temperature for 10-15 minutes.

Note for high altitude baking: Add 2 additional Tbsp of milk; add 1 Tbsp flour; reduce baking soda by 1/8 tsp, decrease butter by 1 Tbsp, decrease sugar by 1 Tbsp.

Instructions:
Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 13x9x2 inch baking pan. Combine the dry ingredients in a large mixing bowl. Beat butter until creamy in a separate bowl, about 30 seconds. Add eggs to butter, one at a time, beating 1 minute after each. Combine buttermilk, pumpkin and molasses. Add dry ingredients and buttermilk mixture alternately to flour mixture, beating well after each addition, until well combined. Bake at 350 degrees for 30-35 minutes. Sprinkle with powdered sugar while cake is cooling. Serves approximately 12, depending on how big you cut the pieces.

Try serving this warm with vanilla ice cream!