Fall harvest cake
6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ½ | cup | Firmly packed brown sugar |
| 2 | teaspoons | Cinnamon |
| 2 | teaspoons | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ginger |
| 1 | cup | Vegetable oil |
| ½ | teaspoon | Vanilla |
| 4 | Eggs | |
| 2 | cups | Flour, sifted |
| 16 | ounces | Canned pumpkin |
| 1 | Lg. apple, peeled and chopped | |
| 1½ | cup | Black walnuts, chopped |
| Icing: | ||
| 1 | pounds | Box powdered sugar, sifted |
| ½ | cup | Butter, softened |
| 8 | ounces | Cream cheese, softened |
| 2 | teaspoons | Vanilla |
Directions
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 ½ 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