Ingredients for the cake
3 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ginger
½ tsp ground nutmeg
½ tsp ground allspice
½ tsp salt
2 cups canned pumpkin (about one 28oz can)
1 cup brown sugar
½ cup honey
1 cup Buona Cucina Extra Virgin Olive Oil (or try Buona Cucina Blood Orange Fused Oil to brighten the flavor)
2 eggs
½ cup roughly chopped candied ginger.
Ingredients for the glaze
1 Tsp Buona Cucina Honey Ginger White Balsamic Vinegar (or try Buona Cucina Pumpkin Spice Balsamic)
1 Tbsp orange juice
½ cup powder sugar
Directions.
Preheat the oven to 375.
Oil and flour a 9×13 inch baking pan
In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice and salt.
In a separate bowl, combine the pumpkin with the sugar and honey.
Make a well in the flour and add he pumpkin mixture.
With a wooden spoon, gently stir everything together then drizzle in the olive oil and add eggs.
Fold flour mixture around the outside of the bowl into the wet ingredients, combining everything and mixing well until the batter is smooth and creamy. finally, fold in the candied ginger.
Spoon the batter into the prepared pan.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean, with only a few crumbs attached.
Remove the pan form the oven and gently run a knife around the edges of the cake pan.
Place a serving plate upside down on top of pan, and quickly invert and tap the cake pan to release the cake onto the plate.
Directions for the Glaze
In a small bowl, whisk together the balsamic, orange juice, and sugar until no lumps remain.
Drizzle over the cooled cake ad let set before serving-if you can wait that long.
Recipe by Emily Lycoplus