Golden Pumpkin and Apricot Layer Cake

Ingredients

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

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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