Fall Harvest Bundt Cake

22 Apr

Ingredients:

1 ½-cups of sugar

½-cup packed brown sugar

2-teaspoons cinnamon

2-teaspoons baking soda

½-teaspoon salt

¼-teaspoon nutmeg

¼-teaspoon ginger

1-cup oil

½-teaspoon vanilla

4-eggs

16-ounces pumpkin

2-cups sifted Domata Recipe Ready Flour ™

1-large apple, peeled and chopped

½-cup pecans

Directions:

1.  Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla, and eggs. Add pumpkin to mixture and stir well.

2.  Stir in 2 cups of sifted flour, ½ cup at a time. Stir in apples and pecans.

3.  Bake 85 minutes at 350 degrees F in a greased Bundt pan. Cover with foil last 15 minutes of baking. Let cool completely before cutting.

4.  Dust with powdered sugar.

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One Response to “Fall Harvest Bundt Cake”

  1. Tina April 15, 2014 at 12:53 pm #

    I cannot keep this cake in the house very long – Everyone LOVES it!!! Only one family member is gluten-free but still the cake is not safe!!!!! 🙂

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