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Pumpkin Apple Cake

Mary Jo Keller
In our first year of homeschooling, our local support group held a Thanksgiving Celebration, and everyone was asked to bring foods which the Pilgrims and Indians might have eaten. A friend baked this delicious spicy pumpkin cake with diced apples and raisins throughout. I’ve been making it every fall since then, as soon as the new crop of apples is ripe. It’s always a hit at potlucks.
Cook Time 25 minutes
Resting time 10 minutes
Course Breakfast, Dessert


  • ½ c butter (softened)
  • 1 c sugar (or ¾ c. honey)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 medium apples, peeled and diced (1½ cups)
  • 1 c pumpkin puree
  • 2 c whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • ½ c raisins


  • Preheat oven to 350 degrees.
  • Cream together butter and sugar, or honey.
  • Add in eggs; then stir in vanilla, apples, and pumpkin.
  • Mix together dry ingredients.
  • Mix together wet and dry ingredients, adding in raisins.
  • Pour into a greased 9×11 pan. (May also be baked in a 9″ Bundt pan.)
  • Bake at 350° (or 325° if using honey) for 25-35 minutes, or until it tests done.
  • Sprinkle with powdered sugar, or drizzle with powdered sugar frosting, if desired.
  • Serve with vanilla ice cream. (optional)