PUMPKIN APPLE GINGERBREAD

FOR THE GINGERBREAD:
3 1/2 cups flour
1 tbsp baking powder
2 1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup brown sugar; packed
4 eggs
1 3/4 cups pureed fresh pumpkin (canned or cooked)
1/2 cup molasses
1 large granny smith apple, peeled, cored, and shredded (1 cup)
FOR DUSTING:
powdered sugar
FOR THE HARD SAUCE:
1 cup butter; softened
4 cups powdered sugar; sift before measuring
2 tsp vanilla

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

TO PREPARE THE GINGERBREAD:
Combine flour, baking powder, ginger, baking soda, pumpkin pie spice, and salt in medium bowl; set aside.

Cream butter and sugars in large mixer bowl until light and fluffy.

Add eggs, two at a time, beating well after each addition. Add pumpkin, molasses, and apple; beat well.

Add flour mixture; mix until well blended. Spoon batter into prepared bundt pan.

Bake in preheated 350 degree F oven 1 hour or until tester comes out clean. Cool on wire rack 15 minutes, remove from pan.

Dust with powdered sugar before serving warm with Hard Sauce.

TO PREPARE THE HARD SAUCE:
Beat softened butter, powdered sugar, and vanilla in small mixer bowl until smooth.

Recipe may also be made in 2 (8 or 9-inch) round cake pans or 1 (13x9-inch) pan. Bake in preheated oven 40 to 45 minutes.

Servings: 12
Source: St. Pete Times; 10/27/94