Pumpkin Gingerbread with Rum Cream


  • 2 cups all-purpose flour, sifted
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • ½ cup plus 1 tablespoon sugar
  • ½ cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup molasses
  • 2 teaspoons ground ginger
  • ½ teaspoon each ground cinnamon, cloves, and allspice
  • ½ cup boiling water
  • 1 cup heavy cream
  • 2 tablespoons dark rum


Heat the oven to 350°F. Butter an 8- or 9-inch cake pan and dust with flour.

Sift together the flour, salt, and baking soda.

Beat the egg and ½ cup of sugar together in a bowl and mix in the pumpkin, oil, molasses, and spices. Mix in the boiling water.

Mix in the dry ingredients. Pour the batter into the pan and bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean.

Mix the cream, rum, and 1 tablespoon sugar together and whip to soft peaks. Serve on the warm gingerbread.