Molasses pumpkin gingerbread
SherryRandall: The Leftover Chronicles @sherrys_chronicles
This is an extremely moist cake
Molasses pumpkin gingerbread
This is an extremely moist cake
Cooking Instructions
- 1
Preheat oven to 350. Combine first 6 ingredients in a bowl and set aside.
- 2
Combine brown and white sugars with margarine and beat til fluffy.
- 3
Add eggs and beat well. Add pumpkin and beat well. Add molasses and water and combine.
- 4
Add flour mixture to wet mixture 1 cup at a time til combined. Pour into a well greased bundt pan, 9x13 pan, muffin tins or whatever pan you want to use. Bake for one hour or until tooth pick comes out clean.
- 5
I mixed 1 cup of powdered sugar with a Tblsp or 2 of milk and made a glaze when it cooled.
Cooksnaps
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I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!
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