Pumpkin Gingerbread with Hard Sauce Recipe

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Cakes are a terrific dessert to take to potlucks because they travel well and feed a lot of people. The slightly sweet hard sauce can also be served with quick breads and scones.—Iola Egle, Bella Vista, Arkansas

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Pumpkin Gingerbread with Hard Sauce Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 12 Servings

25 55 80

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup molasses
3-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 cup shredded peeled apple
Confectioners' sugar
SAUCE:
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and molasses. Combine the flour, baking powder, baking soda, ginger, salt and pie spice; add to the creamed mixture. Beat just until combined. Fold in apple.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner's sugar.
In a large bowl, beat the butter, confectioners' sugar and vanilla until smooth. Serve with gingerbread. Yield: 12 servings.

Nutritional Facts 1 slice equals 595 calories, 25 g fat (15 g saturated fat), 131 mg cholesterol, 447 mg sodium, 89 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Pumpkin Gingerbread with Hard Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p134