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Ingredients
| salted butter: 1/2 cup |
| eggs: 2 |
| granulated sugar: 1 1/2 cups |
| all-purpose flour (unsifted): 1 3/4 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| salt: 1/4 tsp |
| whole cloves: 1/4 tsp |
| ginger (minced): 1/4 tsp |
| canned pumpkin: 1 cup |
| unsweetened apple juice: 1/2 cup |
| powdered sugar (unsifted): 1 1/2 cups |
| 2% milk: 2 Tbl |
Pumpkin-Apple Cake(s)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
11 serving(s)
Tags
- Bring butter and eggs to room temperature.
- Grease and flour ten 4 inch baby bundt pans or one 8 1/2 inch large bundt pan.
- In a large bowl beat the butter until creamy and fluffy.
- Gradually add the sugar, beating at medium speed about 6 minutes or until light and fluffy and sugar is dissolved.
- Add egg, one at a time, beating about 1 minute after each; scrape bowl frequently.
- Stir together flour, soda, salt and spices.
- Add to creamed mixture alternately with pumpkin and apple juice, beginning and ending with flour.
- Beat just until thoroughly blended.
- Turn batter into prepared pans, filling small pans about 2/3 full.
- Bake individual cakes for 25 minutes or 45 minutes for the large pan in 350* oven.
- Cool 10 to 15 minutes and turn onto wire rack to cool completely.
- Stir together powdered sugar and milk to make a glaze of drizzling consistency; spoon over cooled cakes.