Ginger Pumpkin Cake

• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 tablespoons sugar
• 3 large egg whites
• 1 cup canned pumpkin
• 1/4 cup light corn syrup
• 2 tablespoons molasses
• 1-1/2 teaspoons grated orange zest
• 1-1/4 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• Whipped cream, optional

1. In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
2. Pour mixture into a greased 8-in. square baking dish. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.

butter, brown sugar, sugar, egg whites, pumpkin, light corn syrup, molasses, orange zest, cake flour, baking soda, baking powder, ground cinnamon, ground ginger, salt, cream

Taken from www.tasteofhome.com/recipes/ginger-pumpkin-cake/ (may not work)