Thursday, November 10, 2005

Autumn Harvest Cake

I love to make this cake in the fall. In fact, I plan to make one this weekend to take to a get-together. The combination of pumpkin, apples, and nuts is wonderful. With a cream cheese frosting, you can't beat it.

Autumn Harvest Cake:
1 ½ cups sugar
½ cup brown sugar
½ cup softened butter (l stick)
½ cup vegetable oil
4 eggs, lightly beaten
½ teaspoon vanilla
1-16 ounce can of pumpkin
2 cups sifted flour
2 teaspoons baking soda
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ginger
2 teaspoons cinnamon
1 large apple, peeled and chopped
½ cup chopped English walnuts

Preheat oven to 350 degrees. Generously grease and flour either a bundt pan or a 9x13 cake pan.

Mix ingredients in order given. Pour into cake pan. Bake bundt cake for 70 minutes and then cool a few minutes before removing from pan. For 9x13, bake for 45-50 minutes. Cook cake, then spread with frosting. Store in refrigerator. (This cake freezes well!)

1 pound confectioner’s sugar
½ cup butter (1stick)
1-8 ounce package of cream cheese at room temperature
1 teaspoon vanilla

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