Fall Harvest Cake

November 13, 2009

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Fall Harvest Cake from Hobby Farm Home

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Fall Harvest Cake with whipped cream topping

This week I’ve enjoyed two days off in a row, and that put me in the mood for baking.  The lemon bars I made on Wednesday disappeared too quickly, so I made another dessert from a recipe I found in the Fall 2008 edition of Hobby Farm Home magazine.

Fall Harvest Cake
from Hobby Farm Home magazine, Fall 2008

1-1/2 c sugar
1/2 c brown sugar, packed
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
1 c oil
1/2 tsp vanilla
4 eggs
16 oz pumpkin
2 c flour
1 large apple, peeled and chopped
1/2 c pecans

Mix ingredients together and pour into a greased and floured Bundt pan.  Bake 60 to 70 minutes at 350 degrees until done.

 

3 Responses to “Fall Harvest Cake”

  1. Lynne Says:

    Looks delicious! I have a pumpkin bread recipe that uses apple juice instead of water and half pumpkin/half applesauce instead of all pumpkin. It’s a great combination!

  2. Margaret Says:

    I copied the same recipe when we were at Sandy’s. I was going to make it for Dick’s birthday this weekend but Kathryn brought Adam so we had a vegan chocolate cake!

  3. Ellen Says:

    Thanks for sharing these enticing pictures and the great recipe, Rosemary. I’m always looking for new recipes for my Bundt pan, and this will be my next baking project…. mmmmm.


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