Pumpkin Gingerbread Bundt Cake

To continue with my mindset of willing it to be fall even though it feels like 100 degrees outside, Miss F and I decided to bake with pumpkin after we purchased a few pumpkins for our porch. She had requested a cake of some sort and having just made a bundt cake for my mom's birthday, I knew I wanted to use the pan again.  I adore gingerbread, especially when served warm with a healthy dollop of whipped cream.  This recipe had the perfect spice and the pumpkin made the cake incredibly moist.  This recipe was adapted from McCormick.

Pumpkin Gingerbread Bundt Cake

4 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 can (15 ounces) pumpkin
1 cup brown sugar
1 cup molasses
½ cup (1 stick) butter, softened
2 eggs
1 cup boiling water

Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg. Set aside. In a mixing bowl, beat the pumpkin, brown sugar, molasses and butter on medium speed until combined. Add the egg, mix well. Add the flour and water, alternating and beating on low just until blended. Pour the batter into a greased 12 cup Bundt pan. Bake for 45 to 50 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes, invert cake onto the wire rack and cool completely. Slice and serve with whipped cream.

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