Prep 15 mins
Cook 50 mins
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.
- 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
- 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.
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!