Ginger Tea Cake

• 2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1 cup canned pure pumpkin puree
• 1/4 cup reduced-fat buttermilk
• 1 teaspoon pure vanilla extract
• 4 tablespoons unsalted butter, at room temperature
• 1 packed cup light brown sugar
• 2 large eggs, at room temperature
• 1/4 cup finely chopped crystallized ginger
• Confectioners' sugar, optional

1. Position a rack in the lower third of the oven and preheat to 350 degrees F.
2. Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
3. Sift the flour, baking soda, ginger and salt into a medium bowl.
4. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
5. Beat the butter with an electric mixer at medium speed until smooth, about 1 minute.
6. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more.
7. Add the eggs, 1 at a time, beating well after each addition.
8. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour.
9. Mix briefly at medium-low speed to make a smooth batter.
10. Turn off beaters and add the crystallized ginger.
11. Finish folding batter--which will be thick--by hand with a rubber spatula.
12. Scrape batter into the prepared pan and smooth the top.
13. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes.
14. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool.
15. Dust with confectioners' sugar, if desired.
16. Serve.

cake flour, baking soda, ground ginger, salt, pumpkin puree, buttermilk, vanilla, unsalted butter, light brown sugar, eggs, crystallized ginger, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ginger-tea-cake-recipe.html (may not work)