Vermont Harvest Cake Food

FALL HARVEST CAKE

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.

APPLE HARVEST CAKE

Steps:

• In a large bowl, beat 2 cups sugar, oil, eggs, orange juice and vanilla until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Stir in apples. , Spread half of the batter into a greased 13x9-in. baking dish. Combine cinnamon and remaining sugar; sprinkle over batter. Carefully spread remaining batter over the top. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired.

FALL HARVEST CAKE

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.

HARVEST CAKE

Steps:

• Preheat oven to 350°F.
• Place cake mix in bowl.
• Substitute apple cider for whatever the water amount is that the cake box requires.
• Add eggs as required by cake mix.
• Mix well.
• Once batter is moist and mixed well, add pumpkin.
• Pour half of the batter into a greased and floured bundt pan.
• Sprinkle nuts, brown sugar and cinnamon over batter.
• Add remaining batter on top.
• Cook according to mix directions for bundt pan, about 30 to 35 minutes.
• Serve with whipped cream.