Ginger Tea Cake

2 cups baking flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup canned pumpkin puree
1/4 cup reduced fat milk
1 teaspoon vanilla
4 tablespoon unsalted butter
1 cup brown sugar
2 eggs( room temperature)
1/4 cup finely chopped ginger

Preheat oven to 350 degrees F.

Line a large metal loaf pan with parchment paper and spray with non-stick cooking spray.

Sift the flour, baking soda, ginger and salt in a medium bowl. Whisk the pumpkin, milk and vanilla in another bowl.

Beat the butter with an electric mixer at medium speed until smooth for 1 minute. Add the sugar and continue beating until fluffy for 4 minutes. Add the egg, 1 at a time, beating well. At low speed add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts. ( begin with flour mixture, end with flour mixture)

Mix briefly at low speed for a smooth batter. Add the chopped ginger and fold batter ( which should be thick) by hand with a rubber spatula.

Scrape batter into the pan and smooth the top. Bake for 55 minutes. Cool in pan for 10-15 minutes, then invert pan to release cake unto rack to cool.

Serves 18 persons.

Number of Servings: 1

Recipe submitted by SparkPeople user FANCYCHICK.