Fall Harvest Cake

Name: Fall Harvest Cake
Ingredients: 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

18 ingredients

14 steps

Ingredients

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

Directions

1

Mix sugars, spices, baking soda, oil, vanilla and eggs.
2

Add flour, 1/2 cup (125 ml) at a time.
3

Beat after each addition.
4

Mix in pumpkin.
5

Stir in apple and nuts by hand.
6

Pour into a greased and floured Bundt pan.
7

Bake 70 minutes in a 350 degree (175 C.) oven.
8

Cool 20 minutes in pan, then remove and cool on rack until cooled completely.
9

Frost with icing.
10

Combine vanilla, butter and cream cheese.
11

Beat well.
12

Add confectioner's sugar and beat until light and fluffy.
13

Frost cooled cake.
14

Refrigerate until just before serving.