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1
Preheat oven to 350F.
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Butter and flour 3 9-inch round cake pans.
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To make Golden Harvest Cake: Cream butter and sugar until light and fluffy.
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Add eggs, and beat 2 minutes.
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Add pureed squash and apple, and mix thoroughly.
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Mix flour, baking soda, baking powder, cinnamon and salt in separate bowl.
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Sift together, and add to butter mixture in 4 separate batches.
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Fold in raisins and chopped pecans.
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Bake cake 55 minutes, or until toothpick inserted in center comes out clean.
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Remove from oven, and cool.
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Meanwhile, to make Pecan Praline Frosting: Place brown sugar and heavy cream in saucepan, and bring to a boil over medium heat.
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Reduce heat to low, and cook 10 minutes.
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13
Remove from heat, and add butter and vanilla.
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Set aside to cool to warm, but do not stir.
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15
Place frosting in bowl, and beat in confectioners sugar, a little at a time, until spreading consistency.
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Fold in chopped nuts, saving pecan halves to place decoratively around top of cake.
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Place bottom cake layer on plate, and spread frosting on it, letting frosting drizzle down side of cake.
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Repeat with remaining two layers.
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19
Alternatively, frost each cake layer, both sides and top.
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20
If frosting begins to harden, dip spatula into warm water to make frosting easier to spread.
