This Recipe Won in October, 2002.

Fall Harvest Spice Cake

Description:

Celebrate harvest time with this spice cake topped with creamy maple frosting and lots of nuts and fruits. Perfect alternative to pumpkin pie at Thanksgiving!

Ingredients:

1 package spice or carrot cake mix
1 cup water
1/3 cup Big Y vegetable oil
1/3 cup apple butter
2 cups coarsly chopped walnuts
1/4 cup Big Y semisweet chocolate chips, melted
1/4 cup chopped almonds
2 tablespoons dried apricots
2 tablespoons raisins

Maple Buttercream Frosting

4 tablespoons Big Y butter or margerine, softened
1/4 cup maple or pancake syrup
3 cups Big Y confectioner's sugar

Instructions:

Preheat oven to 375. Grease and flour two 9-inch round baking pans.
Combine cake mix, water, eggs, oil and apple butter in medium bowl. Beat on low speed of mixer until blended; beat at medium speed 2 minutes.
Bake 35-40 minutes until toothpick inserted into center comes out clean. Let cool in pans on wire rack 10 minutes. Remove to racks; cool completely.
Place 1 cake layer on serving plate, top with Maple Buttercream frosting. Top with second layer; frost top and side of cake with frosting. Press walnuts into side of cake. Combine apricots, almonds and raisins. Sprinkle on top of cake.

Maple Buttercream Frosting:

In small bowl, beat butter and syrup until blended. Gradually beat in confectioner's sugar until smooth.

---

©Copyright 2010, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.