Golden Pumpkin and Apricot Layer Cake

Ingredients

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