Gingersnap Pumpkin Cake With Raisins Walnuts

This is a rather unusual pumpkin cake which is nice to serve around thanksgiving. It is spicy and gingery and sparkled with walnuts and raisins. Serve this with giant mugs of hot cider.

Steps

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.

Easiest& best !.

Coffee cakes and quick breads.

Ingredients

eggs, sugar, canned pumpkin puree, gingersnap cookies, pumpkin pie spice, walnuts, golden raisin, vanilla, whipping cream, cognac