Golden Pumpkin and Apricot Layer Cake

Ingredients

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

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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