Pumpkin Gingerbread with Hard Sauce
Pumpkin Gingerbread with Hard Sauce is a vegetarian recipe with 12 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 10g of fat, and a total of 441 calories. A mixture of solid-pack pumpkin, vanillan extract, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
Instructions
In a large bowl, cream butter and sugars until light and fluffy.
Add eggs, one 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 near 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.
In a large bowl, beat the butter, confectioners' sugar and vanilla until smooth.