Fall Harvest Cake Food

FALL HARVEST CAKE

Fall Harvest Cake image

This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.

Provided by Jazz Lover

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup oil
1/2 teaspoon vanilla
4 eggs
16 ounces pumpkin
2 cups flour
1 large apple, peeled and chopped
1/2 cup pecans

Steps:

Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
Add pumpkin to this mixture and stir well.
Stir in 2 cups of flour, 1/2 cup at a time.
Stir in apples and pecans.
Bake 60-70 minutes at 350 in a greased and floured bundt pan.
Ice with cream cheese frosting and sprinkle with nuts.

Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1

FALL HARVEST CAKE

Fall Harvest Cake image

Make and share this Fall Harvest Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 (15 ounce) can pumpkin
1 apple, cored, peeled, and chopped
1/2 cup chopped pecans
2 teaspoons vanilla extract
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups powdered sugar

Steps:

To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
Blend in pumpkin; fold in apple and pecans.
Transfer batter to a greased and floured Bundt pan.
Bake in a 350° oven for 70 minutes.
Cool 20 minutes in the pan; remove and complete cooling on wire rack.
Frost when cool.

Nutrition Facts : Calories 713.1, Fat 37.7, SaturatedFat 12.2, Cholesterol 111.6, Sodium 445.4, Carbohydrate 90.3, Fiber 1.7, Sugar 70.3, Protein 6.6

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