Pumpkin-Apple Gingerbread

Pumpkin-Apple Gingerbread
Pumpkin-Apple Gingerbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups all-purpose flour

  • 3

    teaspoons baking powder

  • 2 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pumpkin pie spice

  • 1

    cup butter, softened

  • 1

    cup sugar

  • 1/2

    cup brown sugar

  • 4

    whole eggs

  • 15

    ounces canned pumpkin (not pumpkin pie mix)

  • 1

    large green apple, peeled, cored and shredded (1 cup)

  • 1/2

    cup molasses

  • powdered sugar

  • 1

    cup whipping Cream, beaten to stiff peaks

  • 3

    tablespoons crystallized ginger, finely chopped

Directions

1. Heat oven to 350*. Grease 12-cup fluted 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, sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beat 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 . Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about table tablespoon whipped cream and about 1/2 teaspoon crystallized ginger.

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