Posted by Karen on October 28, 2001 at 19:53:10:
Harvest Cake
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup canola oil
1/2 teaspoon pure vanilla extract
4 eggs
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 teaspoons baking soda
2 cups flour
16 ounce can pure pumpkin (not pumpkin pie mix)
1 large Granny Smith apple, peeled and chopped
1/2 cup chopped pecans
1 cup raisins
Combine first 10 ingredients. Add flour 1/2 cup at a time, beating well after each addition. Add pumpkin and mix. Stir in the apple, pecans and raisins.
Pour into a greased and floured bundt pan. Bake at 350 degrees for about 70 minutes or until tested done.
Cool in pan 20 minutes, invert onto wire rack and cool completely before frosting.
Cream Cheese Frosting
1/2 cup softened butter
8 ounces softened cream cheese
2 teaspoons pure vanilla ex- tract
Cream together butter, cream cheese and vanilla. By hand, stir in 3 1/2 cups powdered sugar. Beat till light and fluffy.
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Harvest Pumpkin Cake
1 package yellow cake mix
3 eggs
1/4 cup water
2 teaspoons baking soda
15-ounce can pure pumpkin (about 1 3/4 cups)
1 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts, pecans or raisins
Preheat oven to 350 degrees. Grease and flour a bundt pan or a 13-by-9-inch pan (we used the bundt pan).
Combine cake mix, eggs, water, baking soda, pumpkin and spice, plus nuts or raisins, if using. Mix for 3 to 4 minutes.
Pour batter into pan and bake for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let cool for 10 minutes. Remove from pan. Cool fully before serving. Dust with powdered sugar.
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Harvest Loaf Cake
1 3/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup cooked pumpkin (we used canned pure pumpkin)
3/4 cup chocolate chips
3/4 cup finely chopped nuts
Preheat oven to 350 degrees. Grease a 9-by-5-by-3-inch loaf pan.
Combine flour, soda, salt and spices. Set aside.
Cream butter in a large bowl, then add sugar, beating at high speed until fluffy.
Blend in eggs and beat well.
Add dry ingredients alternately with pumpkin -- beginning and ending with dry ingredients. Blend well after each addition.
Stir in chocolate chips and nuts. Cool and drizzle with Spice Glaze.
Note: 2 teaspoons pumpkin pie spice can be substituted for the cinnamon, nutmeg, ginger and cloves.
Spice Glaze
1/2 cup sifted confectioners' sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 or 2 tablespoons cream (we used heavy cream)
Blend all ingredients until desired consistency is reached.