Pumpkin Gingerbread with Rum Cream

Name: Pumpkin Gingerbread with Rum Cream
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup plus 1 tablespoon sugar; 1 large egg; 2 cups all-purpose flour, sifted; ½ teaspoon each ground cinnamon, cloves, and allspice; ½ teaspoon each ground cinnamon, cloves, and allspice; ½ cup boiling water; ½ teaspoon each ground cinnamon, cloves, and allspice; ½ cup vegetable oil; ½ cup pumpkin puree; 2 teaspoons ground ginger; ½ cup molasses; 1 cup heavy cream; 2 tablespoons dark rum

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Ingredients

2 cups all-purpose flour, sifted
¼ teaspoon salt
1 teaspoon

Americas
United States
Dessert
Vegetarian

Method

Heat the oven to 350°F. Butter an 8- or 9-inch cake pan and dust with flour.

Sift together the flour, salt, and baking soda.

Beat the egg and ½ cup of sugar together in a bowl and mix in the pu