This is a wonderfully moist gingerbread.
If you prefer, serve it with a soft ice cream or whipped topping.
Pumpkin Apple
Gingerbread Cake
- 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
Powdered sugar
HARD SAUCE (recipe below)
- 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 1/2
cup (1 stick) softened butter and 1 teaspoon vanilla extract
in small mixer bowl until smooth. Gradually beat in 2 cups sifted
powdered sugar until fluffy.
Makes 12 to 16 servings.
Preparation - 15 min |
Cooking - 15 min | Cooling Time - 30 min cooling |
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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