posted by Pat T 09-28-98 7:24 AM
MARTHA STEWART'S MINIATURE PUMPKIN PUDDING CAKES
4 oz. Fresh gingerroot, peeled and sliced
1-1/2 cups water
1 cup dark molasses
1 tsp. Baking soda
1 stick unsalted butter
1 cup granulated brown sugar
2 eggs
2-1/2 cups all-purpose flour
1-1/2 tsp. Cinnamon
2 tsp. Ground ginger
1 Tblsp. Baking powder
2 tsp. Salt
1/8 tsp. Ground cloves
1-1/2 cups pureed pumpkin
DIRECTIONS:
Boil peeled and sliced gingerroot in 1-1/2 cups water for 10 minutes. Strain and reserve liquid. Discard gingerroot.
To liquid add 1 cup dark molasses. Also add 1 tsp. Baking soda. Set aside. In mixing bowl, put butter. Cream with
granulated brown sugar. Add 2 eggs, mix well.
Sift dry ingredients in separate bowl. Into creamed mixture add pureed pumpkin. Add dry ingredients to creamed
mixture alternately with molasses mixture. Mixture will be very thick. Pour into lightly greased miniature bundt pans.
Bake at 350 degrees for 20 minutes.
Serve with lightly sweetened whipped cream.