Pumpkin Gingerbread with Hard Sauce Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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, 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 in 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.
Originally published as Pumpkin Gingerbread with Hard Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p134

Nutritional Facts

1 slice: 595 calories, 25g fat (15g saturated fat), 131mg cholesterol, 447mg sodium, 89g carbohydrate (55g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in 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.
  3. In a large bowl, beat the butter, confectioners' sugar and vanilla until smooth. Serve with gingerbread. Yield: 12 servings.
Originally published as Pumpkin Gingerbread with Hard Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p134

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