1 cup golden raisins, soak in brandy or other liquor (drain before adding to batter)
CREAM CHEESE FROSTING
½ cup softened butter
8 oz. Softened cream cheese
2 tsp. vanilla
3½ cups powdered sugar
Instructions
Combine first ten ingredients.
Add flour ½ cup at a time, beating well after each addition.
Add pumpkin and mix.
Stir in the apple, pecans and raisins.
Pour into a greased and floured bundt pan. Bake at 350 degrees for about 70 minutes or until tested done. Cool in pan for a few minutes – invert onto wire rack and cool completely before frosting.
FROSTING: Cream together butter, cream cheese, and vanilla. By hand, stir in powdered sugar. Beat until light and fluffy.
Recipe by Kuhn Orchards at https://kuhnorchards.com/harvest-cake/