PUMPKIN GINGERBREAD CAKE
(bundt) (NOT Corner Bakery)

3 1/2 cup all-purpose flour
1 tbsp. baking powder
2 tsp. ground ginger
1/2 tsp. each of baking soda, salt, allspice
1/2 cup canola oil
1 cup sugar
1/2 cup brown sugar
4 large eggs
1 16-ounce can solid-pack pumpkin
1 1/2 cup applesauce
1/2 cup molasses

Preheat the oven to 350 degrees F.

Combine all the dry ingredients except the sugar and brown sugar in a medium mixing bowl.

Beat the oil and the sugars in a large mixing bowl until mixture is light and fluffy. Add the eggs and beat well. Add the pumpkin, molasses and applesauce, and beat well.
Add the dry ingredients, and mix until well blended. Pour the batter into a well-greased and floured bundt pan.

Bake for one hour. Carefully loosen the bake from the bundt pan and overturn onto a wire rack to cool.

This cake is delicious served with whipped cream that's been flavored with cinnamon or nutmeg.

Source: NYLady/eHow

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PUMPKIN APPLE GINGERBREAD CAKE
(Bundt)

3 1/2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
4 large eggs
1 can (15 oz.) LIBBY'SŪ 100% Pure Pumpkin
1 cup (1 large) baking apple, (such as granny smith) peeled, shredded
1/2 cup molasses
Powdered sugar

Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.

Combine flour, baking powder, ginger, baking soda, pumpkin pie spice and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs two at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture.

Spoon batter into prepared Bundt pan. Bake for 55 to 60 minutes or until wooden pick inserted in bread comes out clean. Cool in pan on wire rack for 15 minutes; invert onto serving platter. Dust with powdered sugar before serving. Serve warm with Hard Sauce.

FOR HARD SAUCE:
BEAT 1/2 cup (1 stick) softened butter and 1 teaspoon vanilla extract in small mixer bowl until smooth. Gradually beat in 2 cups sifted powdered sugar until fluffy.

Yields - 12 to 16 servings
Source: NESTLE

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PUMPKIN GINGERBREAD

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger 1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Yields: 24 servings
Source: Terri / AllRecipes

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Pumpkin Gingerbread Loaves
Board: Daily Recipe Swap at Recipelink.com
From: Betsy at Recipelink.com 8-23-2003
MSG ID: 3120355
MSG URL: http://www.recipelink.com/msgid/3120355