Golden Pumpkin and Apricot Layer Cake

Ingredients

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

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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