Wednesday, October 26, 2016

Pumpkin Gingerbread Cake

Gingerbread and pumpkin come together perfectly in this super moist cake that takes no time to whip together and keeps well. And it's versatile too.
It can be served plain, straight from the pan as a quick snack...
or with a dusting of powdered sugar for your afternoon cup of tea...
or dressed for Thanksgiving dinner with some maple syrup ice cream, salted caramel and toasted pecans. 

The recipes: 

Pumpkin Gingerbread Snacking Cake from Canadian Living magazine

Jackie's Maple Syrup Ice Cream from Dahlia Bakery Cookbook by Tom Douglas

Sweet and Salty Caramel from Baked Elements by Matt Lewis and Renato Poliafito 

1 comment:

  1. Zosia, What a delish bake! And it is certainly a contender for CCBake#2!


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