Pumpkin Ice Cream and Gingerbread Pudding Cake

hi thanks for the recipe here is another recipe for you Gingerbread Cake with Caramelized Pineapple and Rum Cream My daughter's 'nona' (Godmother) is mad about gingerbread. I found this recipe at ivillage and am making it for her next visit. Gingerbread Cake tastes better the next day, so don't hesitate to prepare it ahead. Caramelized Pineapple can also be make in advance and reheated just before serving. ¾ hours 50 min prep Change to: servings US Metric Gingerbread Cake 3 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground black pepper 3/4 cup butter or margarine, softened 1 1/4 cups granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 cup dark molasses Caramelized Pineapple 1 large ripe pineapple (about 3 pounds) 1/2 cup packed light brown sugar 2 tablespoons butter or margarine Rum Cream 1 cup heavy cream or whipping cream 1 tablespoon confectioners' sugar 1 tablespoon dark jamaican rum confectioners' sugar, for garnish Prepare Gingerbread Cake: Preheat oven to 350 degrees F. Grease 10-cup fluted baking pan (such as a bundt); dust with flour. In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside. In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula. Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire tack 20 minutes. Loosen cake from pan. Invert cake onto rack; cool completely. Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters. Remove core from each quarter. Cut each quarter crosswise into 1-inch slices. In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine. Add pineapple to skillet; arrange in single layer. Cook pineapple 15 minutes, turning pieces over once. Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form. Add confectioners' sugar and rum and beat just until stiff peaks form. Sprinkle cake with confectioners' sugar. Serve cake with Caramelized Pineapple and Rum Cream.

Wow, thanks for sharing! I believe I will try pumpkin ice cream recipe really soon! ;) I will not tell daughter that there is pumpkin lol, will see what she says :D

Yumm...I absolutely love pumpkin ice cream.

Both sound utterly heavenly - I will definitely make the pudding in winter. Its SOOO hot at the moment that even making icecream is a bit of stretch!!

what a good recipes....thanks for the link!!