Fall Harvest Cake
Source of Recipe
Wichita Falls Times and Record News
Recipe Introduction
Wonderful Holiday cake
List of Ingredients
CAKE:
1-1/2 CUPS SUGAR
1/2 CUP FIRMLY PACKED BROWN SUGAR
2 TSP CINNAMON
1/2 TSP SALT
1/4 TSP NUTMEG
1/4 TSP GROUND GINGER
2 TSP BAKING SODA
1 CUP OIL
1/2 TSP VANILLA EXTRACT
4 EGGS
2 CUPS FLOUR, SIFTED
1 CAN PUMPKIN
1 LARGE APPLE, PEELED AND CHOPPED
1/2 CUP PECANS, CHOPPED
ICING:
3-1/2 CUPS CONFECTIONER'S SUGAR, SIFTED
1/2 CUP BUTTER, SOFTENED
1 (8OZ) PKG CREAM CHEESE, SOFTENED
2 TSP VANILLA EXTRACT
Recipe
MIX SUGARS, SPICES, BAKING SODA, OIL, VANILLA AND EGGS. ADD FLOUR, 1/2 CUP AT A TIME. BEAT AFTER EACH ADDITION. MIX IN PUMPKIN. STIR IN APPLE AND NUTS BY HAND. POUR INTO A GREASED AND FLOURED BUNDT PAN. BAKE 70 MINUTES AT 350 DEGREES. COOL, 20 MINUTES IN PAN, THEN REMOVE AND COOL ON RACK UNTIL COOLED COMPLETELY. FROST WITH ICING.
TO MAKE ICING; COMBINE VANILLA, BUTTER AND CREAM CHEESE. BEAT WELL. ADD CONFECTIONER'S SUGAR AND BEAT UNTIL LIGHT AND FLUFFY. FROST COOLED CAKE. REFRIGERATE UNTIL JUST BEFORE SERVING.
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