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    Harvest Cake

    Source of Recipe


    Maggie Dea 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 aprox. 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.



 

 

 


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