PUMPKIN APPLE CAKE WITH NUTMEG FROSTING

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.

 

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!

 

You might also like these pumpkin cake recipes on The Southern Lady Cooks:  Bourbon and Pumpkin Spice Cake and Pumpkin Nut Cake.

 

Click to follow The Southern Lady Cooks on Facebook.