Fall Harvest Cake

November 13, 2009


Fall Harvest Cake from Hobby Farm Home


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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: