Pumpkin gingerbread with rum cream

Time 50 minutes
Yields Serves 6 to 8
Pumpkin gingerbread with rum cream

Heat the oven to 350 degrees. Butter a 9-inch cake pan and dust with flour.


Sift together the flour, salt and baking soda.


Using an electric mixer, beat the egg and one-half cup of the sugar together. Mix in the pumpkin, oil, molasses and spices until combined and smooth. Mix in the boiling water.


Mix in the dry ingredients.


Pour the batter into the pan and bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Remove from the pan.


Mix the cream, rum and remaining 1 tablespoon sugar together and whip to soft peaks. Serve on the warm gingerbread.

From “New American Classics” by Jeremiah Towers.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.