Description:

Moist pumpkin cake with bits of apple and pecan

Source:

Jackie Smith

Serves/Makes:1 cake

Ingredients

• 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

Preparation

• 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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