PUMPKIN GINGERBREAD WITH HARD SAUCE

Pumpkin Gingerbread with Hard Sauce image

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

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
4 large eggs, room temperature
1 can (15 ounces) 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

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 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., For sauce, in a large bowl, beat the butter, confectioners' sugar and vanilla until smooth. Serve with gingerbread.

Nutrition Facts : Calories 595 calories, Fat 25g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 447mg sodium, Carbohydrate 89g carbohydrate (55g sugars, Fiber 3g fiber), Protein 7g protein.