Pumpkin Apple Gingerbread Cake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A lovely cake with combined flavors of pumpkin, ginger, and apple! Ingredients:
3 1/2 cups cake and pastry flour |
1 tablespoon baking powder |
2 1/2 teaspoons ground ginger |
1/2 teaspoon baking soda |
1/2 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
1 cup (2 sticks) butter, softened |
1 cup granulated sugar |
1/2 cup brown sugar, packed |
4 large eggs |
1 (15-ounce) can pumpkin pie concentrate |
1 cup (1 large) baking apple, (such as granny smith) peeled, shredded |
1/2 cup molasses |
powdered sugar (for garnishing) |
Directions:
1. HARD SAUCE (recipe below)
2. PREHEAT oven to 350°F.
3. Grease and flour 12-cup Bundt pan.
4. COMBINE flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl.
5. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.
6. Beat in eggs two at a time, beating well after each addition.
7. Beat in pumpkin, apple and molasses.
8. Gradually beat in flour mixture.
9. SPOON batter into prepared Bundt pan.
10. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean.
11. Cool in pan on wire rack for 15 minutes; invert onto serving platter.
12. Dust with powdered sugar before serving.
13. Serve warm with Hard Sauce.
14. ==================================
15. FOR HARD SAUCE:
16. Beat 1/2 cup (1 stick) softened butter and 1 teaspoon vanilla extract in small mixing bowl until smooth.
17. Gradually beat in 2 cups sifted powdered sugar until fluffy.
18. Served with a dollop of fresh whipped cream, or a scoop of your favorite ice cream, this dessert will please all who eat it! :+D
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