Pumpkin Gingerbread with Maple Pecan Icing
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 3/4 cup molasses I use Grandma's Original Unsulphured
- 1 cup pumpkin puree not pie filling
- 1 cup boiling water
- 4 tablespoons butter
- 3 tablespoons pure maple syrup
- 3 tablespoons heavy cream
- 1 cup powdered sugar
- 1/2 cup chopped pecans
Preheat oven to 325 degrees F. Coat a 13- x 9-inch pan with nonstick cooking spray.
In a medium bowl, mix together the flour, baking soda, ginger, cinnamon, and salt. Set aside
Add sugar and butter to a large bowl and beat with an electric mixer for several minutes until light and fluffy.. Add in the eggs, molasses, and pumpkin puree and mix for 2 to 3 minutes, until well blended. Add the dry ingredients and mix for about 30 seconds, until just barely combined. Add the boiling water and mix again for just a minute or until combined.
Pour the batter into the prepared baking dish and bake for 40 to 45 minutes or until a toothpick pressed into the center of the cake comes out clean. Remove from the oven. Allow the cake to cool for 15 minutes before preparing the icing.
Maple Pecan Icing
Melt butter with maple syrup and heavy cream in a medium saucepan over LOW heat. Bring to a low boil and allow to cook for about one minute, stirring constantly. Remove from heat and whisk in powdered sugar, whisking vigorously, until the sugar is incorporated and the mixture is smooth. Mix in the pecans. Pour icing over cake while still warm.
Calories: 374kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 308mg | Potassium: 313mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3625IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg