From Grandma’s Country Kitchen — Pumpkin-Apple Cakes

PUMPKIN-APPLE CAKES

1/2 cup butter or margarine

2 eggs

1 1/2 cups granulated sugar

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 cup canned pumpkin

1/2 cup apple juice

1 1/2 cups sifted powdered sugar

1 to 2 tablespoons milk

Bring butter or margarine and eggs to room temperature. Grease and flour ten 4-inch fluted tube pans or one 8 1/2-inch fluted tube pan; set aside.

In large mixer bowl beat the butter or margarine till creamy and fluffy. Gradually add the granulated sugar, beating at medium speed about 6 minutes or till light and fluffy and sugar is dissolved. add eggs, one at a time, beating about 1 minute after each; scrape the bowl frequently. Stir together the flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger. Add to creamed mixture alternately with pumpkin and apple juice, beginning and ending with flour. Beat just till thoroughly blended. Turn batter into prepared pans, filling small pans about 2/3 full. Bake in 350 degree oven 25 minutes for individual pans or 45 minutes for large pan. Cool 10 to 15 minutes; turn out onto wire rack. Cool completely.

Stir together powdered sugar and enough of the milk to make a glaze of drizzling consistency; spoon over the cooled cakes. Makes 10 small cakes or 1 large cake.

Enjoy!

Laurie Jackson

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