Pumpkin Apple Gingerbread Cake

By melanieroe

Prep: 25 min
Cooking: 55 min
Cooling time: 15 min cooling
Yields: 12 to 16 servings

NUTRITION FACTS
Serving Size 1/12 of recipe
Calories 610
Calories from Fat. 220
% Daily Value
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 130mg 44%
Sodium 470mg 19%
Carbohydrates 91g 30%
Dietary Fiber 3g 11%
Sugars 57g
Protein 7g
Vitamin A 100%
Vitamin C 2%
Calcium 15%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet

Ingredients

• 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 can (15 oz.) 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)

Details

Servings 12
Adapted from verybestbaking.com

Preparation

Step 1

PREHEAT oven to 350° F. 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.