Pumpkin Gingerbread with Hard Sauce |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Cakes are a terrific dessert to take to potlucks because they travel well and feed a lot of people. The slightly sweet hard sauce can also be served with quick breads and scones.Iola Egle, Bella Vista, Arkansas Ingredients:
1 cup butter, softened |
1 cup sugar |
1/2 cup packed brown sugar |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup molasses |
3-1/2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon baking soda |
2-1/2 teaspoons ground ginger |
1/2 teaspoon salt |
1/2 teaspoon pumpkin pie spice |
1 cup shredded peeled apple |
confectioners' sugar |
sauce: |
1/2 cup butter, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and molasses. Combine the flour, baking powder, baking soda, ginger, salt and pie spice; add to the creamed mixture. Beat just until combined. Fold in apple.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner's sugar.
3. In a large bowl, beat the butter, confectioners' sugar and vanilla until smooth. Serve with gingerbread. Yield: 12 servings.
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