Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine or butter (1 stick) |
| 1½ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla extract |
| 2 mediums | Apples, pared and diced (1 1/2 cups) |
| 1 cup | Canned pumpkin |
| 2 cups | All-purpose flour |
| 1 teaspoon | Baking powder |
| ¾ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Cloves |
| ¼ teaspoon | Ginger |
| 2 teaspoons | Grated orange rind (optional) |
| \N \N | Confectioners' sugar |
In a large mixing bowl cream the butter or margarine; beat in sugar.
Add the eggs, one at a time. Stir in vanilla, apples, and pumpkin.
Blend in dry ingredients and orange rind. Turn into a grease and floured 9-inch bundt or angel cake pan. bake in a 350 oven for 55 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a rack to cool. Sprinkle with confectioners' sugar when cool.
Dunbar House, 1880
271 Jones Street Murphys, California 95247 (209) 728-2897 Source: "The American Country Inn and Bed & Breakfast Cookbook Volume One" by Kitty & Lucian Maynard. Typed by Lisa Clarke.