Pumpkin-Apple Gingerbread Recipe
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 4 eggs
- 15 ounces canned pumpkin puree
- 1 large Granny Smith apple, peeled and shredded
- 1/2 cup molasses
- powdered sugar for garnish
- 1 cup whipped cream
- 3 tablespoons crystallized ginger, finely chopped
Preheat oven to 350F degrees. Grease 12-cup fluted tube cake pan with shortening (do NOT use non-stick cooking spray). Coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice. Set aside. Continue...
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