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Nutrition Facts
Serving Size 1 (121g) Recipe makes 10 servings
Calories 324
Calories from Fat 95		(29%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 386mg		16%
Potassium 118mg		3%
Total Carbohydrate 54.2g		18%
	Dietary Fiber 2.0g	7%
	Sugars 33.0g
Protein 4.3g		8%
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Thanksgiving

CLUELESS but TRYING

Applefest Apple Pumpkin Cake

Recipe #331377 | 1 hour | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Jess4Freedom
Oct 18, 2008

Recipe from 2005 Applefest 3rd place winner Sara Froeming. It is best served the next day when the flavors have had a chance to blend together. Any type of apple that can hold up to baking works well here.

SERVES 10 (change servings and units)

Ingredients

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups apples, diced (2 medium)
1 cup canned pumpkin
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ginger
2 teaspoons orange zest
confectioners' sugar

Directions

1
In a medium bowl, sift together the dry ingredients.
2
In a large mixing bowl, cream the butter; beat in sugar. Add the eggs, one at a time. Stir in vanilla, apples, and pumpkin.
3
Blend in dry ingredients and orange peel. Turn into a greased and floured 9-inch bundt or angel cake pan.
4
Bake in a 350 degree oven for 55 to 60 minutes, then turn out on a rack to cool. Sprinkle with confectioners' sugar when cool.

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Featured Reviews for This Recipe

From: PumpKIM

On Nov 5, 2009

I'm giving this recipe 5 stars based on the fact that if I had done it properly, I can tell it would be amazing. I wanted to replace the butter with applesauce, but when I looked in my fridge, I didn't have any. So instead of 1 cup of pumpkin, I used the whole can and decreased the amount of sugar to 1 cup. The cake was definitely sweet enough, but the extra pumpkin gave it a gummy consistency. Like I said, if it had been done right, this would've been a delicious cake. I'm definitely going to try again and follow the ingredients!

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From: HokiesLady

On Jan 22, 2009

Jess this cake is divine. It has such depth of flavor with the pumpkin, apples and wonderful spices. They all work so well together without having one overpower the other in any manner. The cake is moist but sturdy when slicing. I used granny smith apples for the apples. I know I will be making this very often. I served it to a friend during a coffee get together and she was raving about it too. Thanks for making me shine!! So VERY glad I tagged this in Photo Tag!!!

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