Golden Pumpkin and Apricot Layer Cake

Ingredients

  • ½ cup Apricot Puree
  • 12 tablespoons unsalted butter
  • 1 ½ cups sugar
  • ¼ teaspoon salt
  • 1/3 cup canned solid pack pumpkin
  • ½ teaspoon ground allspice
  • 2 cups cake flour
  • + 13 more ingredients
    • ½ teaspoon baking soda
    • ¾ cup canned solid pack pumpkin
    • 2 teaspoons baking powder
    • ¼ teaspoon ground allspice
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • ½ cup Apricot Puree
    • Dried apricot cutouts
    • 3 large eggs
    • 2 ½ cups powdered sugar
    • ¼ cup buttermilk
    • 1 ¼ pounds cream cheese

Preheat oven to 350° F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar,...

View full recipe at Epicurious

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