Pumpkin-Apple Gingerbread

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

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  • prep time 15 min
  • total time 1 hr 40 min
  • ingredients 16
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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