Gingersnap Pumpkin Cake With Raisins & Walnuts
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 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
-
COGNAC CREAM
- 1 cup whipping cream
- 2 tablespoons sugar
- 1⁄2 teaspoon vanilla
- 1 tablespoon cognac or 1 tablespoon good brandy
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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RECIPE SUBMITTED BY
Olha7397
Canada