Gingersnap Pumpkin Cake With Raisins & Walnuts

"This is a rather unusual pumpkin cake which is nice to serve around Thanksgiving. It is spicy and gingery and sparkled with walnuts and raisins. Serve this with giant mugs of hot cider."
 
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Ready In:
1hr 5mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • FOR THE CAKE: Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy.
  • Beat in the pumpkin until blended.
  • Beat in the remaining ingredients until blended.
  • Spread batter into a buttered 9-inch pie pan and bake in a 350°F.
  • oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
  • allow to cool and then frost with Cognac Cream.
  • Refrigerate for 4 to 6 hours.
  • Overnight is good, too.
  • Serves 8.
  • FOR THE COGNAC CREAM: Beat cream with sugar until soft peaks form.
  • Add vanilla and cognac and beat until cream is stiff.
  • NOTE:-- Can be frozen, with or without the frosting.
  • Easiest& Best!
  • Coffee Cakes and Quick Breads.

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Reviews

  1. Can't actually rate this recipe, but did want to put my hurray in on the Cognac Cream. I use this to top off a Gingersnap Pumpkin Pie that I make and it's just excellent! One of these days I'll try your cake, but thanks for posting the cognac cream Olga!
     
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