PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD WITH HOT CARAMEL SAUCE
Delicious with coffee or served at brunch instead of sweet rolls. The caramel sauce is also good over pound cake or ice cream.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg.
- Add sugar, butter, flour and boiling water.
- Stir in beaten egg yolks.
- Beat egg whites until stiff and fold into batter.
- Pour into a greased ring mold or bundt pan.
- Bake in a 350*F oven for 40 minutes or until done.
- Cool.
- Turn gingerbread out onto a cake stand and sift powdered sugar over the top.
- Serve with hot caramel sauce and whipped cream For sauce; in a medium saucepan, combine sugars to melted butter and stir until sugars are dissolved.
- Add flour, stirring constantly over medium heat.
- Add vanilla, salt and nutmeg.
- Add boiling water.
- Cook for 10 to 15 minutes, stirring sauce until thickened.
- Serve over gingerbread, or pool underneath.
Nutrition Facts : Calories 415.2, Fat 13.9, SaturatedFat 8.4, Cholesterol 64.9, Sodium 364.4, Carbohydrate 70.7, Fiber 0.8, Sugar 47.4, Protein 3.6
PUMPKIN GINGERBREAD
Pumpkin and ginger are so compatible that to use them in one recipe makes this quick bread doubly delicious. This is my favorite bread during the holiday season because these old-fashioned flavors evoke warm memories of times past.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 mini loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 1/2 cup flour, brown sugar, baking powder, cinnamon, ginger and baking soda. Add the pumpkin, molasses, egg, butter and milk. Beat on low speed for 30 seconds, then on high for 2 minutes. , Add the remaining flour; beat on high for 2 minutes. Pour into two greased 4-1/2x2-1/2x1-1/2-in. loaf pans. (There will be a small amount of dough in each pan.) Combine topping ingredients; sprinkle over batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 194 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350F.
- Mix together flour and sugar.
- Use a pastry blender to mix in butter until mixture resembles fine crumbs.
- In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
- Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
- Mix in buttermilk, molasses, pumpkin and egg.
- Pour batter on top of crust in the baking pan.
- Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
- To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
- Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
- Gradually add whipping cream and return to a boil.
- Remove from heat.
- To serve, spoon warm sauce over warm gingerbread.
- If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
PUMPKIN CAKE WITH CARAMEL SAUCE
If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it. -Roberta Peck, Fort Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Mix until well blended, about 1 minute. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For sauce, combine the brown sugar, flour and salt in a small saucepan. Stir in water and butter; bring to a boil over medium heat. Boil for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla. Cut cake into squares and serve with warm sauce.
Nutrition Facts : Calories 425 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN GINGERBREAD W. CARAMEL SAUCE
This recipe is from a 1998 Fall Favorites Pamphlet. It's the best gingerbread I've ever had. Note: Reduce oven temperature b 25 F (10 C) if using a glass pan. Have added the amount of flour, was left out of original post.
Provided by puh-leas-no-coconut
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
- 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
- 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- 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 cinnamon, and clove.
- 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.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
LAYERED PUMPKIN GINGERBREAD WITH HOT CARAMEL SAUCE
Steps:
- 1. Preheat the oven to 350F. 2. In a large mixing bowl, combine the flour and sugar. Cut in the butter so the mixture resembles fine crumbs. Add the pecans and blend. Press 1 1/4 c of the mixture firmly into an ungreased 9x9 inch pan; set aside. 3. To the remaining crumbs, add the rest of the ingredients and mix well; pour evenly over the cookie base. Bake 40 minutes, or until the crust is firm and a tester comes out clean. 4. Meanwhile make the sauce: In a saucepan, melt the butter over medium-low heat. Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for about 5 minutes. Add the half-and-half, return to a boil, and remove from the heat. Stir in the vanilla. Serve the warm gingerbread, but into squares with the hot caramel sauce over the top.
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- Switch to a whisk. Add dry ingredients and gently combine with the whisk. Don't overmix or the cake will be more dense and tough.
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