Pumpkin Apple Cake

An easy to make, moist and delicious cake. Perfect for brunch, afternoon tea or dessert. I don't remember where I found this recipe but I've been making it for years and it's a Fall weekend favorite.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 1⁄2 cup butter
• 1 1⁄2 cups sugar
• 2  eggs
• 1  teaspoon vanilla
• 2  medium apples, peeled and diced
• 1  cup canned pumpkin puree
• 2  cups all-purpose flour
• 1  teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon ginger
• 2  teaspoons orange zest
•  confectioners' sugar

Directions

1. Preheat oven at 350.
2. Mix dry ingredients in a bowl and set aside.
3. Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
4. Add the eggs one at a time.
5. Stir in apples (I use Golden Delicious) and vanilla.
6. Add pumpkin and mix, scraping down the sides of the bowl.
7. Add the orange peel if you like, it's optional.
8. Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
9. grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
10. Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
11. Dust with confectioner's sugar when completely cool.