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Pumpkin Apple Cake
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Serves/Makes:1 bundt cake

  • 1/2 cup (125 ml) butter or margarine
  • 1-1/2 cups (350 ml) sugar
  • 2 eggs
  • 1 tsp (5 ml) vanilla
  • 1-1/2 cups (350 ml) peeled, cored and shredded apple
  • 1 cup (225 ml) canned pumpkin
  • 2 cups (475 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 3/4 tsp (4 ml) baking soda
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) ground cinnamon
  • 1/4 tsp (1 ml) each ground nutmeg, cloves, and ginger
  • 2 tsp (10 ml) grated orange rind
  • powdered sugar
  • Cream butter, gradually beat in sugar.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla, apple and pumpkin.
  • Blend in dry ingredients (except powdered sugar), which have been mixed together, and orange rind.
  • Turn into greased and floured 9 inch bunct pan.
  • Bake at 350 degrees (175 C.) for 65-70 minutes, then turn out on rack to cool.
  • When cool sprinkle with powdered sugar.
This doesn't rise enough to make a tall bundt cake and actually looks very appealing left upside down with the rounded side seeming like a crust.

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