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Pumpkin Apple Cake - Copy

This great fall dessert made with apples and pumpkin and topped with nutmeg and bourbon frosting will surely impress your guests.

2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 teaspoon cloves
1/2 teaspoon ginger
2 cups canned pumpkin (not pumpkin pie mix just straight pumpkin)
1 1/2 teaspoons vanilla flavoring
3 eggs
1 cup oil (I use Canola)
1 1/2 cups fresh apples, peeled and grated or shredded
3/4 cup raisins
3/4 cup walnut pieces (Optional) 
In a large bowl combine oil, eggs, sugar, vanilla, pumpkin and mix well using electric mixer.  Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger and apples and continue mixing.  Fold in nuts and raisins and pour batter into a sprayed or greased 9 x 13 cake pan.  Bake in a preheated 350 degree oven 45 to 50 minutes.
 Pumpkin Apple Cake 2 - Copy
This cake is good with or without frosting.
Nutmeg Frosting (The frosting is the same as cream cheese frosting but you add bourbon and nutmeg.
1 (8 oz) pkg. cream cheese, softened
1 stick butter or margarine, softened
1 (1 lb.) box confectioners sugar
4 teaspoons bourbon
2 teaspoons nutmeg
Mix all ingredients with mixer until you get the spreading consistency you want.  Spread on cooled cake. 
This is wonderful as a dessert with coffee,  with milk as a bedtime snack, or just anytime you want a sweet treat.  I promise this cake won’t last long!  Enjoy!
Don’t Forget to Pin!  Pumpkin Apple Cake
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  1. Does this have to be refrigerated if not using immediately?

  2. Your instructions mention eggs but not the ingredient list. So I’m going to add 2 and hope it works. Maybe that’s why one person said it was dense?

  3. What kind of apples do you use?

  4. Made this week and used the other nutmeg frosting recipe of yours – DELICIOUS! Thank you!

  5. Made this today, just had a taste:) It’s a dense cake but I like that – and I used Myer’s Rum instead of bourbon in the frosting but it was very, very good! Thanks for the recipe:)

  6. Wouldn’t this be yummy served in wine or cocktail glass with a custard sauce? Either way, I’m going toi try it!!!

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