Pumpkin Apple Gingerbread Cake
This is a wonderfully moist gingerbread made with pumpkin purée and shredded apple.
3 1/2 cups all-purpose 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 or margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 cup (1 large) baking apple, (such as granny smith) peeled, shredded
1/2 cup molasses
For Hard Sauce*:
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
- Preheat oven to 350°F (175°C). Grease and flour 12-cup Bundt® pan.
- Combine flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.
- Spoon batter into prepared Bundt® pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with Hard Sauce.
- For Hard Sauce: Beat softened butter and vanilla in small mixer bowl until smooth. Gradually beat in sifted powdered sugar until fluffy.
Makes 12 to 16 servings.
*A traditional "hard sauce" is made with alcohol such as brandy or rum. If desired, add about a tablespoon of one or the other, or 1/4 teaspoon of rum flavoring to the sauce.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.