Harvest Cake
Author: Kuhn Orchards
Ingredients
- 1 ½ cups sugar
- ½ cup firmly packed brown sugar
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- ½ tsp. salt
- ½ tsp. vanilla extract
- 4 eggs
- 1 cup canola oil
- 2 cups flour
- 2 cups cooked pumpkin
- 1 large apple, peeled & chopped
- ½ cup chopped pecans
- 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.
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