Pumpkin Gingerbread Snacking Cake

Moist, spicy and very quick and easy to make, this oil-based cake owes its flavour to a blend of spices headed by ginger and its texture and lovely hue to puréed pumpkin.

It’s a 2-bowl cake recipe (dry and wet ingredients) that’s mixed in just a few minutes by hand. I usually make 1 1/2x the recipe and bake it in a 9” x 13” pan to use up the rest of the jumbo can (796ml) of pumpkin that remains after I’ve made our Thanksgiving pumpkin pie.

Delicious plain or with a sprinkling of icing sugar and eaten out of hand or dressed up with some whipped cream as a dessert.