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Harvest Cake




Source of Recipe


Maggie Viken






List of Ingredients



• 1 1/2 C. superfine sugar
  
• 1/2 C. brown sugar, packed
  
• 2 tsp. cinnamon
  
• 2 tsp. baking soda
  
• 1/2 tsp. sea salt
  
• 1/4 tsp. nutmeg
  
• 1/4 tsp. ground ginger
  
• 1 C. vegetable oil
  
• 1/2 tsp. pure vanilla
  
• 4 jumbo eggs
  
• 2 C. unbleached all-purpose flour
  
• 15-oz. can pumpkin
  
• 1 apple, cored, peeled and chopped
  
• 1/2 C. pecans, chopped
  






Instructions



1. Mix first 10 ingredients; add flour, 1/2 cup at a time. Blend in pumpkin; fold in apple and pecans. Pour into a greased and floured Bundt pan; bake at 350 degrees F. for approximately. 70 minutes. Cool 20 minutes and remove from pan. Completely cool on a wire rack. Frost when cool.
   
2. Make sure not to overfill your pan as this cake really rises.