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Fruit so fresh, it’s still on the tree when you order!

Our best-loved citrus and orchard fruits.

What a gift – our most popular high-quality citrus and orchard fruits in one delicious assortment! Handpicked to order so it’s always fresh and perfect. • 2 Grove Navels Juicy, tangy-sweet, and seedless: the world’s #1 orange! • 1 Ruby Red Grapefruit So sweet, they never need sugar. • 2 Honey-Sweet Tangerines Heavenly sweet and easy to peel. Kids love them! • 2 Petite Red Navels Gorgeous red esh with berry undertones. • 2 Petite Golden Navels Snack-sized versions of the beloved classic. • 2 Pears Juicy, creamy, and perfectly ripe. • 2 Orchard Fresh Apples Crispy and fragrant with the sweet taste of fall.

Call 1-855-955-5832 to order item 296X or Visit HaleGroves.com/H2YF21

Order Item #296X Only $23.99* (reg. $37.99) plus $5.99 shipping & handling. Satisfaction completely guaranteed. is gift ships in December at the peak of freshness. Order by Dec. 17, 2021 for GUARANTEED Christmas delivery. AZ, CA, TX & LA order by Dec. 14, 2021.

Since 1947. Hale Groves, Vero Beach, FL 32966

IC: H2YF21

Call now and SAVE 43%!

*Plus $5.99 handling per pack to the 48 contiguous states. Limited time o er, good while supplies last. Not valid with any other o er. Limit 5 boxes per customer.

Fruit Favorites Gift Box

ONLY $2399*

Special, limitedtime offer!

SAVE $15!

Reg. Price $37.99

Picked, packed & shipped with care from the Grove High in vitamins & antioxidants

Spiced Pumpkin Bundt Cake with Maple Glaze

BY REBECCA FENDING

When I think of November, the tastes and smells of pumpkin, warm spices and rich maple always come to mind. This recipe for Spiced Pumpkin Bundt Cake with Maple Glaze is perfect if you’re looking to serve family and friends a different Thanksgiving dessert. Not only is it a great sweet to have with a cup of joe after dinner, but it also warms up for a delicious breakfast. As always, you can modify this any way you’d like. The cake is wonderful without the glaze, if you or company are conscious about sugar intake. If you like less cinnamon and more pumpkin pie spice, feel free to change the ratios however you like! Either way, this sweet treat is perfect for late fall.

For the Cake:

• 2 ½ cups allpurpose flour • 1 cup brown sugar • 2 teaspoons cinnamon • 1 ½ teaspoons of pumpkin spice • 1 teaspoon baking soda • 1 teaspoon baking powder • ½ teaspoon salt • 16 oz. unsweetened pumpkin puree • ¾ cup vegetable oil • ¼ cup water • 2 teaspoons vanilla extract • Butter, for greasing 1. Heat oven to 350 F. 2. Sift the flour into a large bowl and add the brown sugar, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Whisk to combine. 3. In a medium bowl, combine the pumpkin puree, vegetable oil, water and vanilla. Whisk well. 4. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter. 5. Generously grease a

Bundt pan with butter or nonstick spray. 6. Bake for 45 minutes, until a toothpick inserted into the cake comes out clean. 7. Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.

Image from Taste of Home

For the Maple Glaze:

• 2 tablespoons butter • 1/3 cup pure maple syrup • 1 cup sifted confectioners’ sugar • 1/4 teaspoon maple extract (optional, but recommended)

1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. 2. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and maple extract. Taste.

Add a pinch of salt if desired. Cool for 5-7 minutes, and pour over cake. Top with pecans or walnuts, if desired.