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Visit this page each week and find a FREE recipe from our Cookbook of the Week!

This week's recipe is from Autumn in the Country. Click on the cookbook to read more about it and get a sneak peek inside!
Cookbook
Pumpkin Gingerbread Cake

Submitted by: Glenna Tooman from Boise, ID
3 c. sugar
1 c. oil
4 eggs
2/3 c. water
15-oz. can pumpkin
2 t. ground ginger
1 t. cinnamon
1 t. allspice
1 t. nutmeg
1 t. ground cloves
3-1/2 c. all-purpose flour
2 t. baking soda
1/2 t. baking powder
1-1/2 t. salt
Garnish: 8-oz. container frozen whipped topping, thawed

Beat together sugar, oil and eggs. Add water; mix well. Beat in pumpkin and spices; set aside. In a separate bowl, combine flour, baking soda, baking powder and salt. Stir into pumpkin mixture just until dry ingredients are moistened. Pour into a greased 13"x9" baking pan; bake at 350 degrees for about 45 minutes, until a toothpick tests clean. Cool slightly. Serve warm or cold, garnished with whipped topping. Serves 12.

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Please be sure to include a memory that makes the recipe special for you along with your name, address, phone number, e-mail address, the number of servings it makes and any helpful tips. Best of all, if we use your recipe, we'll send you a FREE copy of the cookbook when it's published next year!


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