Pumpkin Gingerbread - cooking recipe

Ingredients

1/2 c. packed brown sugar
1/4 c. margarine, softened
2 Tbsp. sugar
1 1/2 tsp. finely shredded orange peel
3 egg whites
1 c. canned pumpkin
1/4 c. light corn syrup
2 Tbsp. molasses
1 1/4 c. cake flour *
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 Tbsp. powdered sugar

Preparation

In a large mixer bowl, combine brown sugar, margarine, sugar and orange peel.
Beat with an electric mixer on high speed until smooth.
Add egg whites, one at a time, beating about 1 minute after each addition.
Mix in pumpkin, corn syrup and molasses on medium until smooth.
In a small mixing bowl stir together sifted cake flour, baking soda, baking powder, cinnamon, ginger and salt. Gradually beat the flour mixture into sugar mixture, beating until smooth.
Pour batter into a greased 8-inch pan.
Bake at 350\u00b0 about 30 minutes.
Do not overbake.
Cool on wire rack in pan about 15 minutes.
Dust with sugar.