Golden Pumpkin and Apricot Layer Cake

Ingredients

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

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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