Pumpkin Molasses Cake – Recipe from Rebecca

Pumpkin Molasses Cake
2 cups peeled, deeded, cubed pumpkin or 3/4 cup canned
1/2 c butter softened
1/3 c molasses
2/3 c brown sugar
3 large eggs room temp
1 tsp vanilla extract
finely grated zest of 1 orange
2 c unbleached flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 c dark or golden raisins

Cook pumpkin covered in lightly salted boiling water for app 20 min or until tender. Cool and puree.
Preheat oven to 350 and butter 9-inch spring form pan.

Cream butter in large bowl, gradually adding the molasses and brown sugar. Beat in eggs, one at a time, then vanilla and orange zest.

Sift all dry ingredients in a separate bowl. Stir half the dry mixture into the creamed, then fold the pumpkin puree, followed by the rest of the dry ingredients, fold in raisins.

Scrape batter into prepared pan and bake for 40 min. Cool in the cake in pan for 10 min before taking off side. Cool at least 30 minutes before slicing.

Glaze
2 Tbsp maple syrup
2 Tbsp heavy cream
2 Tbsp dark rum

Bring maple syrup, cream and rum to a boil in a small sauce-pan. Boil for 1 minutes, then remove from heat. Either spoon over cake while hot so it sinks in or let it cool and become thicker, then spread it on top of cake.

I can find maple syrup here at Tesco, although it’s VERY expensive, but where can I find Molasses? And brown sugar I just stock up on whenever anyone is coming back from the states, although I’ve heard you can get it in Austria too.