Pumpkin apple gingerbread

Pumpkin apple gingerbread

Ingredients/Components

• all-purpose flour
• baking powder - 1 Tbsp
• ground ginger
• baking soda - 1/2 tsp
• salt - 1/2 tsp
• pumpkin pie spice - 1/2 tsp
• margarine, softened - 1 c
• sugar - 1 c
• packed brown sugar - 1/2 c
• eggs - 4 item
• solid pack pumpkin
• molasses - 1/2 c
• large Granny Smith apple, chopped - 1 item
• powdered sugar - 1 item
• margarine
• vanilla extract - 2 tsp

How to make pumpkin apple gingerbread:

Hard Sauce:1 c. margarine4 c. powdered sugar2 tsp. vanilla extract Combine first six ingredients in a large bowl. Cream butter and both sugars until light and fluffy. Add eggs, one at a time, beating well after each. Add pumpkin, molasses and apple, beat well. Add flour mixture and mix until well blended. Spoon batter into greased and floured Bundt pan (12 cup). Bake in 350° oven one hour or until wooden pick comes out clean. Cool 15 minutes, remove from pan. Dust with powdered sugar and serve warm with Hard Sauce (good without sauce).

Hard Sauce: Beat sugar, butter and vanilla in small mixer bowl until smooth.

Note: Recipe may also be baked in two round layer pans or a 9 x 13-inch pan. Bake 40 to 45 minutes or until cake tests done.

Recipe categories: Desserts, Cakes, Apple.