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Pumpkin gingerbread with rum cream

Time 50 minutes
Yields Serves 6 to 8
Pumpkin gingerbread with rum cream
1

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

2

Sift together the flour, salt and baking soda.

3

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.

4

Mix in the dry ingredients.

5

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.

6

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.

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