Recipe by Olha
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.
Top Review by Judikins
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!
- 3 eggs
- 3⁄4 cup sugar
- 2⁄3 cup canned pumpkin puree
- 2 1⁄4 cups gingersnap cookies, crumbs
- 1 1⁄2 teaspoons pumpkin pie spice
- 1 cup chopped walnuts
- 1⁄2 cup golden raisin
- 1 teaspoon vanilla
- 1 cup whipping cream
- 2 tablespoons sugar
- 1⁄2 teaspoon vanilla
- 1 tablespoon cognac or 1 tablespoon good brandy
Directions See How It's Made
- 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.