Looking for one of the most unique Thanksgiving desserts ever? Look no further! This recipe will actually make two 9″ cakes or a cake and some giant muffins.
- 1 15 oz can pumpkin puree
- 2 cups brown sugar
- 2 sticks unsalted butter, melted
- 4 large eggs
- 1/2 cup apple juice or cider
- 3 1/2 cups flour
- 2 t. baking soda
- 2 t. baking powder
- 1/2 t. salt
- 4 1/2 t. cinnamon
- 4 1/2 t. ground ginger
- 1 t. nutmeg
- 1/2 t. ground cloves
- 1 1/2 cups diced crystallized ginger
In mixer bowl, place pumpkin puree, sugar and melted butter. Mix. Add eggs, one at a time, and mix til smooth. Stir in the apple juice. Sift the dry ingredients and mix well. Fold in the chopped ginger bits. Fill cake pan about halfway up with batter.
Bake about 40 minutes for the cake (s), again, the middle, especially, should be just firm before you take it out of the oven.
Remove to cooling rack.
Let sit and remove after 20 minutes.
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