ROD RECIPES 11/21/2008 National Gingerbread Day Pumpkin Gingerbread Cake
Gingerbread is a sweet that can take the form of a cake or a cookie in
which the predominant flavors are ginger and raw sugar.
Gingerbread was brought to Europe by the Crusaders.
The first recorded mention of gingerbread being baked in the town dates
back to 1793; however, it was probably made earlier as ginger was stocked in
high street businesses from the 1640s. Gingerbread became widely available in
the 1700s.
The town of Market Drayton in Shropshire is known as the "home of
gingerbread" and this is proudly decreed on the welcome sign.
Originally, the term gingerbread (from Latin zingiber via Old French
gingebras) referred to preserved ginger, then to a confection made with honey
and spices. Gingerbread is often translated into French as pain d'épices
(literally bread of spices). Pain d'épices is a French pastry also made with
honey and spices, but not crispy.
source is wikipedia
Pumpkin Gingerbread Cake
2 eggs
1/2 cup egg substitute
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups honey
1/2 cup butter, melted
1/2 cup fat-free plain yogurt
1 cup toasted wheat germ
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
ICING:
3/4 cup confectioners' sugar
2 teaspoons fat-free milk
1/4 teaspoon vanilla extract
In a large bowl, beat eggs and egg substitute. Stir in the pumpkin,
honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry
ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in.
fluted tube pan with cooking spray and dust with flour; add batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely. Combine icing ingredients until smooth; drizzle over
cake.
Yield: 16 servings.
source is Taste Of Home
God Bless, Marla
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