FALL HARVEST CAKE
CATEGORIES
INGREDIENTS
  • Servings: 12
  • FALL HARVEST CAKE
  • 1 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup vegetable oil
  • 1/2 tsp vanilla
  • 4 large eggs
  • 2 cups all-purpose flour, sifted
  • 1 (16 oz) can pumpkin
  • 1 large apple, peeled and chopped
  • 1 1/2 cups black walnuts, chopped
  • ICING
  • 3 1/2 cups (1 lb) powdered sugar, sifted
  • 1/2 cup butter, softened
  • 1 (8 oz) pkg cream cheese, softened
  • 2 tsp vanilla
DIRECTIONS
  1. Preheat oven to 350°°. Generously grease and flour a bundt pan. In a large bowl, using an electric mixer, thoroughly mix the sugars, cinnamon, baking soda, salt, nutmeg, ginger, vegetable oil, vanilla and eggs. Add the flour 1/2 cup at a time, beating after each addition. Mix in the pumpkin. Stir in the chopped apple and nuts by hand. Pour the batter into the prepared bundt pan. Bake in the preheated oven for 70 minutes. Remove the cake from the pan and spread with the icing prepared by blending all ingredients until smooth. Store in refrigerator. Yield: 12 servings.