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| RECIPE FOR FALL HARVEST CAKE |
Title: Fall Harvest Cake
Category: Pies
Serves: 6
Ingredients:
| 1.50 | c | Sugar | | 0.50 | c | Firmly packed brown sugar | | 2.00 | ts | Cinnamon | | 2.00 | ts | Baking soda | | 0.50 | ts | Salt | | 0.25 | ts | Nutmeg | | 0.25 | ts | Ginger | | 1.00 | c | Vegetable oil | | 0.50 | ts | Vanilla | | 4.00 | | Eggs | | 2.00 | c | Flour, sifted | | 16.00 | oz | Canned pumpkin | | 1.00 | | Lg. apple, peeled and | | | -chopped | | 1.50 | c | Black walnuts, chopped | | | Icing: | | 1.00 | lb | Box powdered sugar, sifted | | 0.50 | c | Butter, softened | | 8.00 | oz | Cream cheese, softened | | 2.00 | ts | Vanilla |
Instructions:
Preheat oven to 350 degrees.
Generously grease and flour a bundt pan.
In a large bowl, thoroughly mix sugars, cinnamon, soda, salt, nutmeg, ginger, oil, vanilla and eggs.
Add flour 1/2 cup at a time, beating after each addition.
Mix in pumpkin.
Stir in apple and nuts by hand.
Pour into prepared bundt pan.
Bake 70 minutes.
Cool 20 to 25 minutes.
Remove from pan and spread with icing prepared by blending all ingredients until smooth.
Store in refrigerator.
Serves: 12
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