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Fall Harvest Cake




Source of Recipe


Lynda


Recipe Introduction


This is one of my favorite cakes to bake. It is very moist and freezes beautifully. Even though the original recipe called for this cake to be iced, I have yet to do it. It tastes just as good with or without it, or even with a little sprinkling of confectioners' sugar over the top.


List of Ingredients




1. Combine:

1 1/2 c. sugar
1/2 c. firmly packed brown sugar
2 t. cinnamon
2 t. baking soda
1/2 t. salt
1/4 t. nutmeg
1/4 t. ginger
1 c. canola oil
1/2 t. pure vanilla extract
4 eggs OR 1 c. Egg Beaters

2. Add, 1/2 cup at a time, beating after each addition:

2 c. sifted flour

3. Mix in:

1 (16 oz.) can of pumpkin ** see note

4. By hand, stir in:

1 large Granny Smith apple, peeled and chopped
1/2 c. chopped pecans
handful of Craisins

5. Pour into a greased and floured Bundt pan.

6. Bake for 70 minutes in a 350 degree (F) oven.

7. Let cool in the pan for 20 minutes.

8. Remove to a wire rack and let cool completely.

9. If desired, prepare icing by combining:

1/2 c. softened butter
8 oz. softened cream cheese
2 t. pure vanilla extract

10. Stir in:

3 1/2 c. sifted confectioners' sugar

11. Beat until light and fluffy.

12. Frost cake with icing.

** Note: Use canned pumpkin, NOT pumpkin pie mix.


Recipe