Pumpkin Poundcake

This is, quite possibly, the best thing I've ever made. I followed the recipe from The Gourmet Cookbook, except that I added vanilla (good vanilla, from Williams-Sonoma) even though it didn't call for it, and I played around with the spice quantities a little bit (a little more nutmeg and cinnamon than what was called for, a little less cloves). "Yum" is all I have to say. And judging from the emptiness of the plate when I left from work, my co-workers agree. I think the secret is the Granny Smith apples. Their tartness works perfectly with the warmth of all the spices, and they keep the cake really moist.