Thursday, November 5, 2020

Ginger Snap Pumpkin Flourless Cake with Walnuts (1985)

  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup pumpkin puree
  • 2 1/4 cups ginger snap cookie crumbs
  • 1 1/2 tspns pumpkin pie spice
  • 1 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1 tspn vanilla
  • Cognac cream frosting (see below)

Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy. Beat in pumpkin until blended. Beat in the remaining ingredients until blended.

Spread batter into a buttered 9-inch pie pan, and bake in a 350 degree oven for about 40 to 45 minutes, or until cake tester inserted in center comes out clean. Allow to cool, and then frost with Cognac Cream frosting. 

Refrigerate for 4 to 6 hours. Serves 8. Cake can be frozen with or without frosting.  (Note - This recipe doesn't call for flour, but flour may be present in the ginger snap cookie crumbs.)

Cognac Cream Frosting
  • 1 cup cream
  • 2 tbspns sugar
  • 1/2 tspn vanilla
  • 1 tbspn Cognac
Beat cream with sugar until soft peaks form. Add vanilla and Cognac, and beat until cream is stiff. 

More "Lost" Cake Recipes
Shaker Cider Cake (1880)
Williamsburg Carrot Spice Cake (1850)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

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