Pumpkin-gingerbread cake from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy (page 15) by Jennifer Lindner McGlinn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla ice cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light molasses for dark molasses.

  • Stringsandpots on January 19, 2026

    I substituted the pumpkin puree for the same volume of mashed ripe bananas. Turned out wonderfully in a bundt pan, a new favorite cake. The spice blend and taste level was spot on.

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