I hope you are ready for
"Fall Harvest Cake".
I have seen this recipe several places on different food blogs on line (like www.food.com) and in the Gooseberry Patch "Flavors of Fall" Cookbook. It is a perfect bundt pan cake and frankly - I skipped the cream cheese icing. It has chopped apple, pecans and I also added some walnuts, plus spices and pumpkin...
I set up a little table by the window for our tea and cake. A bouquet of crab apples makes a festive arrangement.
To bake the FALL HARVEST CAKE - preheat your oven to 350 degrees. You will need: 1 1/2 cups of sugar, 1/2 cup brown sugar, 2 Tsp cinnamon, 2 Tsp baking soda, 1/2 Tsp salt, 1/4 Tsp nutmeg, 1/4 Tsp ginger, 1 cup oil, 1/2 Tsp vanilla, 4 eggs, 16 oz pumpkin, 2 cups flour, 1 large peeled and chopped apple, 1/2 cup chopped pecans, 1/2 cup chopped walnuts
1. Mix together sugar, brown sugar, cinnamon, baking soda, salt, spices, oil, vanilla and eggs
2. Add pumpkin and stir well
3. Stir in flour - 1/2 cup at a time
4. Stir in apple and nuts
Pour into a well greased and floured bundt pan.
Bake 60 minutes at 350 degrees - let cool till only slightly warm
IF YOU LIKE - ICE WITH A CREAM CHEESE ICING OF YOUR CHOICE.