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Pumpkin Molasses Cake

2 1/2 Cups Flour
2 teas. Watkins Orange Peel
1 teas. Baking Soda
1/2 teas. Salt
1/2 teas. Watkins Cinnamon
1/2 teas. Watkins Ginger
1/2 Cup Butter
1 1/2 Cups Brown Sugar
2 Eggs
3/4 Cup Buttermilk
1/2 Cup Canned Pumpkin
1/4 Cup Molasses
Powered Sugar

Preheat oven to 350F. Grease and flour a 13x9x2" baking pan. Mix the flour, orange peel, baking soda, salt, cinnamon and ginger. Cream the butter, and add the brown sugar and continue to cream until light. One at a time, add the eggs, beating well after each addition. Mix together the buttermilk, pumpkin and molasses. Add the buttermilk mixture and the flour mixture, alternately, a little at a time, to the butter mixture. Be sure to beat the mixture well after each addition. Pour into the prepared baking pan. Bake for about 35 minutes or until done. Cool on a wire rack. Sprinkle powdered sugar over the cake when cooled. Yield: 12 Servings.

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