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Fall Harvest Cake
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Moist pumpkin cake with bits of apple and pecan

Jackie Smith

Serves/Makes:1 cake

  • Cake:
  • 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
  • Icing:
  • 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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