Next, mix your wet ingredients together. Using a big bowl add in the can of pumpkin puree, 3/4 cup light brown sugar, 1/2 cup *olive oil, one single serve container of unsweetened organic applesauce, cinnamon and ginger, and 3/4 cup molasses. Then, add the 1/4 cup hot water to the measuring cup to release all the molasses from the sides of it, mix all the ingredients together. Last add in one heaping tablespoon of cream cheese. Mix with a hand mixer until smooth.
In a separate bowl, mix the cake flour and baking soda. Then, slowly add the dry ingredients into the wet ingredients until fully incorporated. Mix with a hand mixer for 2-3 minutes.
Pour the batter into the lined and greased 10 inch cake pan. Place in the oven for roughly 40 minutes or until springy. All ovens can vary.
Next, make the delicious icing! Start by placing the butter and cream cheese in a bowl, add in the powdered sugar, 1/2-1/4 teaspoon of molasses and a dash of both cinnamon and ginger. Mix well with a hand mixer until a creamy, smooth consistency is achieved. Let cake cook at least one hour before icing. Sometimes I will place the whole cake in the freezer to speed the process along.
Enjoy!
*Use an olive oil that has a smooth taste. Test it by dipping a piece of bread into it. If it has no aftertaste you can use it in this recipe. But be sure to taste it first.
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