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- Moist pumpkin cake with bits of apple and pecan
- Jackie Smith
- 1-1/2 cups (350 ml) sugar
- 1/2 cup (125 ml) firmly packed brown sugar
- 2 tsp (10 ml). cinnamon
- 1/2 tsp (2 ml). salt
- 1/4 tsp (1 ml). nutmeg
- 1/4 tsp (1 ml). ground ginger
- 2 tsp (10 ml). baking soda
- 1 cup (225 ml) oil
- 1/2 tsp (2 ml). vanilla extract
- 4 eggs
- 2 cups (475 ml) flour, sifted
- 1 16 oz (448 grm). can pumpkin
- 1 large apple, peeled and chopped
- 1/2 cup (125 ml) pecans, chopped
- 3-1/2 cups (825 ml) confectioners' sugar, sifted
- 1/2 cup (125 ml) butter, softened
- 1 8 oz (224 grm). pkg. cream cheese, softened
- 2 tsp (10 ml). vanilla extract
- Mix sugars, spices, baking soda, oil, vanilla and eggs.
- Add flour, 1/2 cup (125 ml) at a time. Beat after each addition.
- Mix in pumpkin.
- Stir in apple and nuts by hand.
- Pour into a greased and floured Bundt pan.
- Bake 70 minutes in a 350 degree (175 C.) oven.
- Cool 20 minutes in pan, then remove and cool on rack until cooled completely.
- Frost with icing.
- To make icing:
- Combine vanilla, butter and cream cheese.
- Beat well.
- Add confectioner's sugar and beat until light and fluffy.
- Frost cooled cake.
- Refrigerate until just before serving.
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