Print Options

Back to Pumpkin Gingerbread with Hard Sauce >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Pumpkin Gingerbread with Hard Sauce

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

12 ServingsPrep: 25 min. Bake: 55 min. + cooling

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,

2 of 2

Pumpkin Gingerbread with Hard Sauce (continued)

Directions (continued)

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.

Nutrition 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.