Pumpkin Molasses Cake

Pumpkin Molasses Cake

2 1/2 cup flour

2 tsp grated orange zest (optional)

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 cup butter

1 1/2 cups brown sugar

2 eggs

3/4 cup buttermilk or soured milk (add 1 tbsp vinegar to 3/4 cup milk)

1/2 cup canned pumpkin

1/4 cup molasses

Powdered sugar or vanilla frosting

Preheat over to 350 degrees. Grease and flour a 9X13 baking pan. Mix the four, zest, baking soda, salt, cinnamon and ginger in a bowl and set aside. Cream the butter and add the brown sugar and continue to cream until light. One at a time and the eggs, beating well after each addition. Add the buttermilk and the four mixture, alternately, a little at a time, to the butter mixture. Be sure to beat the mixture well after each addition. Pour into the prepared baking pan. Bake for about 35 minutes or until done. Cool. Either frost or sprinkle top with powdered sugar.