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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Delicious moist cake that is very easy because the apple comes from juice, not chopping apples! You can make 10 individual cakes or 1 large. Ingredients:
1/2 cup butter |
2 eggs |
1 1/2 cups sugar |
1 3/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon salt |
1/4 teaspoon clove |
1/4 teaspoon ginger |
1 cup canned pumpkin |
1/2 cup apple juice |
1 1/2 cups powdered sugar |
1 -2 tablespoon milk |
Directions:
1. Bring butter and eggs to room temperature.
2. Grease and flour ten 4 inch baby bundt pans or one 8 1/2 inch large bundt pan.
3. In a large bowl beat the butter until creamy and fluffy.
4. Gradually add the sugar, beating at medium speed about 6 minutes or until light and fluffy and sugar is dissolved.
5. Add egg, one at a time, beating about 1 minute after each; scrape bowl frequently.
6. Stir together flour, soda, salt and spices.
7. Add to creamed mixture alternately with pumpkin and apple juice, beginning and ending with flour.
8. Beat just until thoroughly blended.
9. Turn batter into prepared pans, filling small pans about 2/3 full.
10. Bake individual cakes for 25 minutes or 45 minutes for the large pan in 350* oven.
11. Cool 10 to 15 minutes and turn onto wire rack to cool completely.
12. Stir together powdered sugar and milk to make a glaze of drizzling consistency; spoon over cooled cakes.
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