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    Pumpkin Gingerbread Cake


    Source of Recipe


    Autumn in the Country Cookbook


    List of Ingredients


    • 3 c. sugar
    • 1 c. oil
    • 4 eggs
    • 2/3 c. water
    • 15-oz. can pumpkin
    • 2 t. ground ginger
    • 1 t. cinnamon
    • 1 t. allspice
    • 1 t. nutmeg
    • 1 t. ground cloves
    • 3-1/2 c. all-purpose flour
    • 2 t. baking soda
    • 1/2 t. baking powder
    • 1-1/2 t. salt
    • Garnish: 8-oz. container frozen whipped topping, thawed


    Instructions


    1. Beat together sugar, oil and eggs.
    2. Add water; mix well.
    3. Beat in pumpkin and spices; set aside.
    4. In a separate bowl, combine flour, baking soda, baking powder and salt.
    5. Stir into pumpkin mixture just until dry ingredients are moistened.
    6. Pour into a greased 13"x9" baking pan; bake at 350 degrees for about 45 minutes, until a toothpick tests clean. Cool slightly. Serve warm or cold, garnished with whipped topping.


    Final Comments


    Serves 12
 

 

 

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