Fall harvest cake

Yield: 6

Measure 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 \N Eggs
2 cups Flour, sifted
16 ounces Canned pumpkin
1 \N Lg. apple, peeled and chopped
1½ cup Black walnuts, chopped
\N \N Icing:
1 pounds Box powdered sugar, sifted
½ cup Butter, softened
8 ounces Cream cheese, softened
2 teaspoons Vanilla

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

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