Pumpkin-Apple Gingerbread

Enjoy this mouth-watering pumpkin-apple gingerbread cake. The variety of flavor makes for a perfect dessert.

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Servings 16

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( 18 ) Ratings

18 Ratings

5 Stars 29%

4 Stars

3 Stars 14%

2 Stars 11%

1 Stars 14%

Member Reviews ( 4 )

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ingredients 16
Prep Time 15 min
Total Time 1 hr 40 min

Ingredients

4: cups all-purpose flour

3: teaspoons baking powder

2 1/2: teaspoons ground ginger

1/2: teaspoon baking soda

1/2: teaspoon salt

1/2: teaspoon pumpkin pie spice

1: cup butter or margarine, softened

1: cup granulated sugar

1/2: cup packed brown sugar

4: eggs

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: large green apple, peeled, shredded (1 cup)

1/2: cup molasses

: Powdered sugar, if desired

1: cup whipping cream, beaten to stiff peaks

3: tablespoons finely chopped crystallized ginger

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Directions

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.
2 In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream and about 1/2 teaspoon crystallized ginger.

EXPERT TIPS

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Expert Tips

Be sure to use plain pumpkin for this recipe instead of pumpkin pie mix.

The whipped cream and crystallized ginger add a wonderful topping to slices of this rich dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 100mg; 100%;
Sodium: 320mg; 320%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 2g 2% Sugars 28g 28% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mardellecat

report Posted Nov. 15, 2010 2:30 PM

I loved this combination of pumpkin and ginger. The apples made the cake moist. I substituted cinnamon and a bit of nutmeg and cloves for the pumpkin pie spice. It baked a little faster in my oven than the recipe said.

lovesrafting

report Posted Nov. 7, 2010 9:23 AM

I loved this recipe! I made for a dinner party and it was a huge hit! Pumpkin and gingerbread are 2 of my favorite tastes and this satisfied both in one! I added addition spices as I don't use "pumpkin spice" nor did I use the crystallized ginger. I like to add to my taste, maybe that's why it came out so good! Try it with the real whipped cream, it's worth the effort! This recipe is a keeper!!!

leighway

report Posted Nov. 6, 2010 10:05 AM

Idea sounded great, but cake was a disappointment. 4 cups of flour seemed to be too much and too little spice. the cake by itself was flat and relied on the frosting-I made a maple butter cream glaze (excellent.)I wouldn't make this again. Oh and Baker's Joy worked fine on my bundt pan.

justjoey

report Posted Nov. 5, 2010 2:35 PM

This turned out nice. Kitchen smelled wonderful. Not a fan of the crystalized ginge and I noticed it got left on everyone's plate, so won't do that again. But the cake with the whipped cream was a hit. Thanks!!