I am posting these in honor of dad it is his birthday. Happy Birthday Dad!! These are one cake my dad loves…each Thanksgiving he will ask “are you going to make those little pumpkin cakes” ~ Sure dad! This is a wonderful fall cake. It is incredibly moist rich cake. Sorry for the picture some times you have to take the shot fast at my house or you may not have any thing to shoot. If they are this good they disappear fast!
Pumpkin Puddin Cakes
4 tablespoons unsalted butter-room temperature
3/4 cup water
2 oz fresh ginger – peeled, sliced in small dice
1/2 cup dark molasses ~ Grandmas
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon cinnamon
pinch ground cloves
1 1/2 teaspoon baking powder
1/2 cup light brown sugar
1 large egg
3/4 cup pumpkin puree ~ canned
Whipped cream
Heat oven to 350
Using a pastry brush butter interiors of six mini bundt pans with additional butter, set aside.
Place ginger and 3/4 cup water in a small sauce pot and bring to a boil. Reduce heat to low and simmer until reduced to 1/2 cup. Remove from heat: strain into a bowl, discard ginger. Add molasses and baking soda to liquid. Set aside.
Sift together flour, salt, ground ginger, cinnamon, cloves, and baking powder. Set the mixture aside.
In an electric mixer fitted with the paddle attachment and set on a medium speed, beat remaining 4 tablespoons butter until light about 5 minutes. Add egg and beat until fluffy, about 5 more minutes. Reduce to low speed and add pumpkin puree mixing until just incorporated. Alternately add one quarter of dry ingredients and one third of the molasses mixture, ending with dry ingredients. Mix on low speed, scraping bowl after each addition, until incorporated. Transfer mixture to bundt pans, only filling half way full other wise they will over flow. Bake until golden brown about 20 minutes should be firm to the touch.
Invert bundt pans onto a wire rack, tap firmly several times on a hard surface of bundt pans to release cakes. Turn right side up and cool.
Serve the Pumpkin Cakes with Fresh Whipped Cream.
This is a recipe from Martha…thanks, its a good one!
