· 2 ½ cups all-purpose flour
· 1 teaspoon baking powder
· ¾ teaspoon baking soda
· ½ teaspoon salt
· 1 ½ teaspoons cinnamon
· ½ teaspoon nutmeg
· 2 cups sugar
· 2 cups canned pumpkin (not pumpkin pie mix)
· 1 ½ teaspoons vanilla
· 3 eggs
· 1 cup vegetable oil
· 1 ½ cups fresh apples; peeled and grated
· ¾ cups raisins
· ¾ cup walnut or pecan pieces (optional)
Ingredients for Nutmeg Frosting:
· 1 (8-ounce) package cream cheese, softened
· 1 stick butter, softened
· 1 (1 pound) box powdered sugar
· 2 teaspoons nutmeg
Directions for Cake:
1. Preheat oven to 350 degrees. Spray a 9x13 cake pan with cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl, combine sugar, pumpkin, vanilla, eggs, and oil. Add flour mixture. Stir in apples.
4. Fold in raisins and nuts. Pour batter into prepared pan.
5. Bake for 45 to 50 minutes or until toothpick inserted comes out clean.
6. Cool completely in pan. Spread with Nutmeg Frosting.
Directions for Frosting:
1. Mix all ingredients with a mixer until mixture gets to spreading consistency.
2. Spread over cooled cake.
Roll Call for the Pumpkin Apple Cake and Nutmeg Frosting:
The Dry Ingredients first:
The recipe calls for a grated apple. The easiest way I've found to do this is to use a stand grater. First peel and core the apple and then just start the grating process.
This is all of the ingredients mixed together. The pumpkin sure does make it a pretty color, doesn't it?
I was taking this cake as a thank you gift to some folks thus the less-than-attractive baking pan. Functional - yes. Pretty - not so much.
Mixing up the nutmeg frosting. Butter, cream cheese and nutmeg ....
plus the powdered sugar.
This finished product ready for delivery!
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