Fall Harvest Cake
from Renée McWilliams, Blair, Nebraska

1 1/2 cups sugar
1/2 cups firmly packed brown sugar
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoons salt
1/4 teaspoons nutmeg
1/4 teaspoons ginger
1 cup vegetable oil
1/2 teaspoons vanilla
4 eggs
2 cups flour, sifted
16 oz canned pumpkin
1 large apple, peeled and chopped
1 1/2 c Black walnuts, chopped

Icing:
1 pound box powdered sugar, sifted
1/2 cup butter, softened
8 ounce cream cheese, softened
2 teaspoons vanilla

Preheat oven to 350 degrees. , Generously grease and flour a bundt pan.

In a large bowl, thoroughly mix sugars, cinnamon, soda, salt, nutmeg, ginger, oil, vanilla and eggs.  Add flour 1/2 cup at a time, beating after each addition.  Mix in pumpkin. Stir in apple and nuts by hand. Pour into prepared bundt pan.  Bake 70 minutes.   Cool 20 to 25 minutes.

Remove from pan and spread with icing prepared by blending all ingredients until smooth.  Store in refrigerator.   Serves: 12