2 large Granny Smith apples, peeled and grated (about 2 1/2 cups)
powdered sugar for dusting
INSTRUCTIONS
Preheat the oven to 350 degrees and spray a 10 inch Bundt pan with nonstick cooking spray for baking.
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy. Add eggs one at a time and mix. Scrape down the walls of the bowl with a rubber spatula. Add vanilla extract and orange extract and mix again.
Add pumpkin puree and grated apples and mix until well incorporated.
With the mixer on low speed, slowly add the flour mixture. Scrape down the walls of the bowl, and mix one more time, just until all the flour is incorporated. Do not over-mix.
Scoop the batter into the prepared Bundt pan.
Bake the cake at 350 degrees on the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean, or with only a few crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Turn it out on a cooling rack and cool completely, then dust the top with powdered sugar.
Cover and keep at room temperature for up to five days. Serve plain, with a scoop of vanilla ice cream, or with whipped cream and a dusting of cinnamon.
