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Gingersnap Pumpkin Cake With Raisins & Walnuts

3 eggs
34 cup sugar
23 cup canned pumpkin puree
2 14 cups gingersnap cookies, crumbs
1 12 teaspoons pumpkin pie spice
1 cup chopped walnuts
12 cup golden raisin
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons sugar
12 teaspoon vanilla
1 tablespoon cognac or 1 tablespoon good brandy


FOR THE CAKE: Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy. Beat in the pumpkin until blended. Beat in the remaining ingredients until blended. Spread batter into a buttered 9-inch pie pan and bake in a 350F. oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. allow to cool and then frost with Cognac Cream. Refrigerate for 4 to 6 hours. Overnight is good, too. Serves 8. FOR THE COGNAC CREAM: Beat cream with sugar until soft peaks form. Add vanilla and cognac and beat until cream is stiff. NOTE:-- Can be frozen, with or without the frosting. Easiest& Best! Coffee Cakes and Quick Breads.

Source: www.food.com