Pumpkin apple gingerbread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour, all-purpose |
| 1 | tablespoon | Baking powder |
| 2½ | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Pumpkin spice |
| 1 | cup | Butter, softened |
| 1 | cup | Sugar |
| ½ | cup | Brown sugar, packed |
| 4 | eaches | Eggs |
| 16 | cans | Solid pack pumpkin |
| ½ | cup | Molasses |
| 1 | cup | Apple, peeled, cored and shredded |
| Powdered sugar | ||
| Hard sauce (recipe follows) | ||
Directions
In medium bowl combine flour, baking powder, ginger, baking soda, salt and pumpkin pie spice. Cream butter, sugar and brown sugar in large mixer bowl until light and fluffy. Add eggs, two at a time, beating well after each addition. Add pumpkin, molasses and apple; beat well. Add flour mixture; mix until well blended. Spoon batter into well-greased and floured 12 cup bundt pan. Bake in preheated 350 oven for 1 hour or until wooden pick comes out clean. Cool on wire rack for 15 minutes; remove from pan. Dust with powder sugar before serving warm with Hard Sauce.
FOR HARD SAUCE: Beat 1 cup softened butter, 4 cups sifted powder sugar and 2 tsp vanilla extract in small mixer bowl until smooth.
Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 12-03-94