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Full Online Book HomeLearning KitchenCakesandfrostings - Martha Stewarts Mini Pumpkin Pudding Cakes
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Cakesandfrostings - Martha Stewarts Mini Pumpkin Pudding Cakes Post by :jammurtha Category :Learning Kitchen Author :Unknown Date :December 2011 Read :760

Click below to download : Cakesandfrostings - Martha Stewarts Mini Pumpkin Pudding Cakes (Format : PDF)

Cakesandfrostings - Martha Stewarts Mini Pumpkin Pudding Cakes

4 oz. Fresh gingerroot, peeled and sliced
1-1/2 cups water
1 cup dark molasses
1 tsp. Baking soda
1 stick unsalted butter
1 cup granulated brown sugar
2 eggs
2-1/2 cups all-purpose flour
1-1/2 tsp. Cinnamon
2 tsp. Ground ginger
1 Tblsp. Baking powder
2 tsp. Salt
1/8 tsp. Ground cloves
1-1/2 cups pureed pumpkin

DIRECTIONS:

Boil peeled and sliced gingerroot in 1-1/2 cups water for 10 minutes. Strain and reserve liquid. Discard gingerroot.
To liquid add 1 cup dark molasses. Also add 1 tsp. Baking soda. Set aside. In mixing bowl, put butter. Cream with
granulated brown sugar. Add 2 eggs, mix well.

Sift dry ingredients in separate bowl. Into creamed mixture add pureed pumpkin. Add dry ingredients to creamed
mixture alternately with molasses mixture. Mixture will be very thick. Pour into lightly greased miniature bundt pans.
Bake at 350 degrees for 20 minutes.
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