CAKE:

1 1/2 c. sugar
1/2 c. firmly packed brown sugar
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger (optional)
1 c. vegetable oil
1/2 tsp. vanilla
4 eggs
2 c. flour, sifted
1 (16 oz.) can pumpkin
1 lg. apple, peeled and chopped
1 1/2 c. black walnuts, chopped

ICING:

3 1/2 c. powdered sugar, sifted
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 tsp. vanilla

Generously grease and flour a bundt pan. In 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 at 350 degrees for 70 minutes. Cool 20 to 25 minutes. Remove from pan and spread with icing prepared by blending all ingredients until smooth. Refrigerate until served.