It has been a long time since I've found a new cake recipe that I thought was outstanding. This is one of those cakes that can be used for breakfast, brunch, lunch/dinner or supper/dinner. The recipe comes from The Inn at Ormsby Hill, Manchester Center, VT. Nothing like a good B&B recipe.
This would make a beautiful addition to your Thanksgiving dessert table. Make this a day or two before serving for the best flavor. Freezes beautifully for a couple of months.
3 tablespoons dry, plain bread crumbs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup unsalted butter, melted and cooled
1-1/2 cups granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsulphured molasses
1-1/2 cups cooked, pureed pumpkin
1 cup toasted and finely chopped walnuts, English or Black Walnuts
Preheat oven to 325 degrees. Butter a 10-cup Bundt pan. Add bread crumbs and shake the pan to evenly coat the sides and central tube. Tap out excess crumbs.
Sift together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
Using an electric mixer, beat butter, sugars, molasses, eggs, and pumpkin together until blended. At low speed, gradually add dry ingredients. When all dry ingredients are incorporated, fold in walnuts. Pour batter into the prepared pan. Bake 1 hour 15 minutes, or until the cake top is springy to the touch.
Let the cake cool in the pan on a wire rack 10 minutes. Invert and let cool to room temperature. Lightly dust with confectioners' sugar before serving.