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
- 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.
- Make sure not to overfill your pan as this cake really rises.
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