Pumpkin Gingerbread

Ingredients

• 1/3 cup butterNutrition
• 1 cup light creamNutrition
• 2 large eggsNutrition
• 2 tsps cinnamonNutrition
• 1/2 tsp clovesNutrition
• 1/2 tsp gingerNutrition
• 1/4 tsp saltNutrition
• 1 tbsp vinegarNutrition
• 2/3 cup margarineNutrition
• 1 cup raisinsNutrition
• 1 cup pumpkin pureeNutrition
• 2 tsps baking sodaNutrition
• 2/3 cup molassesNutrition
• 1 cup packed brown sugarNutrition
• 1 tbsp unsifted icing sugarNutrition
• 4 cups flourNutrition
• 1/2 cup skim milkNutrition

Directions

1. 1In large mixing bowl, combine flour, salt, baking soda and spices.
2. 2In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses.
3. 3In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.)
4. 4Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition.
5. 5Fold in raisins, if desired.
6. 6Turn batter into prepared 9x13" pan.
7. 7Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done.
8. 8Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares.

Nutrition per serving

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