Ingredients
4
cups all-purpose flour
3
teaspoons baking powder
2 1/2
teaspoons ground ginger
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon pumpkin pie spice
1
cup butter or margarine, softened
1
cup granulated sugar
1/2
cup packed brown sugar
4
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
large green apple, peeled, shredded (1 cup)
1/2
cup molasses
Powdered sugar, if desired
1
cup whipping cream, beaten to stiff peaks
3
tablespoons finely chopped crystallized ginger
Preparation
Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.
In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream and about 1/2 teaspoon crystallized ginger.
