Golden Pumpkin and Apricot Layer Cake

Ingredients

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