Pumpkin-Apple Gingerbread

By lewolfe50

Ingredients

• 4 cups all-purpose flour
• 3 teaspoons baking powder
• 2 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup butter or margarine, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 large green apple, peeled, shredded (1 cup)
• 1/2 cup molasses
• Powdered sugar, if desired
• 1 cup whipping cream, beaten to stiff peaks
• 3 tablespoons finely chopped crystallized ginger

Details

Servings 16

Preparation

Step 1

1.Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.

2.In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.

3.Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream and about 1/2 teaspoon crystallized ginger.