Thursday, July 26, 2012

Ginger Pumpkin Date Cake

My in-laws are having an iftar/dinner party on Saturday, and I decided to bake some sweets for the 60 plus guests invited.  I made (one of my husbands favorites), a ginger pumpkin date cake.

This recipe is from one of my favorite cookbooks, the Better Homes and Gardens Dieter's Cookbook.

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp chopped crystallized ginger (I used regular ginger powder)
2 1/2 tsp baking power (make sure your powder is fresh!!!)
1/2 tsp baking soda
1/3 nutmeg
1/4 tsp salt
1 cup pumpkin (canned)
1/2 milk (I used lowfat)
2 eggs (room temp.)
1/3 cup shortening (alternative: little over 1/3 cup of melted butter)
1 cup coarsely chopped and pitted dates

  • Pre-heat oven to 350 degrees F.
  • Grease two 8x4x2 loaf pans, set aside.
  • In large mixing bowl, combine 1 cup of the flour, sugar, ginger, baking power, bakgin soda, nutmeg and salt.
  • Add the pumpkin, milk, eggs and shortening.

  • Beat with an electric mixer on low to medium for 30 seconds.
  • Switch to beat on high for 2 minutes.

  • Add the remaining 1 cup flour, beat till mixed well.

  •  Stir in the dates.

  •  Spoon in the batter.

  • Bake for 45-55 minutes at 350 degrees F.  
  • Cool in pan on wire rack for 10 minutes.
  • Remove from pan and cool further.
  • Wrap and store in fridge before cutting.

Enjoy :)

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