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Pumpkin Gingerbread with Hard Sauce

 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


  • 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 McCormick® Pure Vanilla Extract


  • 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,

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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.
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.