Shelly's Recipe

PUMPKIN GINGERBREAD WITH CIDER LEMON SAUCE

Category: Cakes

1/3 cup butter, softened at room temperature
1/2 cup sugar
1 egg
3/4 cup dark molasses
3/4 cup canned pumpkin (not the pumpkin pie mix)
2 1/2 cup flour
1 1/2 tsp baking soda and baking powder
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1 cup water

Preheat oven to 350. Grease or butter a 13x2 inch. Combine or sift together the flour and next 5 dry ingredients. Set aside.

Beat softened butter until light and creamy; gradually add sugar, beating well until light and fluffy. Add egg and molasses, beating until blended. Add pureed pumpkin, mixing until well blended.

Add flour mixture to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed until well blended and smooth. Pour into buttered pan and bake for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool at least one hour before serving. Freezes well.

NOTE: Can use a Bundt cake pan or holiday pan and drizzle with a cinnamon glaze made with confectioner’s sugar, ground cinnamon, and water. Or make an orange or lemon glaze with the freshly squeezed juices (or Grand Marnier for a more elegant touch) and top the glaze with orange or lemon zest or candied zests.

CIDER LEMON SAUCE
1 cup apple cider
1/3 cup sugar
1 tbsp cornstarch
1/8 tsp salt
1 tsp lemon zest
1/4 cup lemon juice
10 lemon slices (about 2 lemons)

Combine first four ingredients in a small heavy saucepan; stir with a whisk until blended. Bring to a boil and cook until thick (about one minute), stirring constantly. Remove from heatsp Stir in remaining ingredients. Serve warm over our Pumpkin Gingerbread or pound cake, fruits, ice cream, or cobbler.