Pumpkin apple cake

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.

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