PUMPKIN APPLE GINGERBREAD
Steps:
- In medium bowl combine flour, baking powder, ginger, baking soda, salt and pumpkin pie spice.
- Cream butter, granulated sugar and brown sugar in large mixer bowl until light and fluffy. Add eggs, two at a time, beating well after each addition. Add pumpkin, molasses and apple; beat well. Add flour mixture; mix until well blended.
- Spoon batter into well-greased and floured 12-cup bundt pan.
- Bake in preheated 350°F oven for 1 hour or until wooden pick comes out clean. Cool on wire rack for 15 minutes; remove from pan. Dust with powdered sugar before serving warm with Hard Sauce.
- FOR HARD SAUCE: Beat 1 cup softened butter, 4 cups sifted powdered sugar and 2 teaspoons vanilla extract in small mixer bowl until smooth.
- *Note: Recipe may also be made in two 8- or 9-inch round cake pans or one 13x9x2-inch pan. Bake in preheated 350°F oven for 40 to 45 minutes.
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