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Cake-Pumpkin Snap Cake

Source of Recipe


gold medal






List of Ingredients



• 1-1/2 cups gingersnap cookie crumbs
  
• 3/4 cups packed brown sugar
  
• 3/4 cups chopped pecans
  
• 3/4 cup butter, melted
  
• 2 cups softasilk cake flour
  
• 2 teaspoon baking powder
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon allspice
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 3/4 cup butter,softened
  
• 1-1/2 cups sugar
  
• 3 eggs
  
• 1-1/2 teaspoon vanilla
  
• 1 cup canned pumpkin (not pumpkin pie mix)
  
• 1/4 cup buttermilk
  
• apricot puree (see recipe)
  
• apricot frosting (see recipe)
  
• sliced dried apricots (optional)
  
• Apricot Puree
  
• 1-1/4 cups apricot nectar, 1/4 plus 2 Tablespoons sugar.
  
• 1 package -6 to 7 oz dried apricot halves
  
• Apricot Frosting- 1/2 cup shortening,1/2 cup butter, softened, 1 cup sugar, 1 teaspoon vanilla,1 cup evaporated milk, 1/2 cup puree
  






Instructions



1. Heat oven to 350 degrees. Grease bottom and side of three round pans. 8 X 1-1/2 inches with shortening.
   
   
2. lightly flour. Mix cookie crumbs, brown sugar, pecans and melted butter. Divide mixture evenly among pans.
   
   
3. LIghtly press on bottom of pans.
   
   
4. Mix flour, baking powder, cinnamon, allspice, baking soda and salt. set aside. Beat softened butter in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, 1/2 cup at a time,beating well after each addition.
   
   
5. Beat in eggs one at a time, until blended. Beat in vanilla. Beat in flour mixture alternately with pumpkin and buttermilk, beating after each addition until blended.
   
   
6. Pour into pans.
   
   
7. bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
   
   
8. remove from pans to wire rack. Cool completely. Fill layers with apricot puree.
   
   
9. frost side and top of cake with apricot frosting. Garnish with dried apricots.
   
   
10. Apricot Puree-Heat all ingredients to boiling in 2 qt saucepan over medium heat, stirring occasionally. reduce heat. Cover and cook 5 minutes. cool slightly.
    
    
11. puree mixture in food processor. Cool completely. Reserve 1/2 cup for frosting.
    
    
12. Apricot Frosting-Beat shortening, butter and sugar in medium bowl on med. speed until fluffy. Beat in vanilla.
    
    
13. Gradually beat in milk. Beat on high speed for 5 minutes longer. Beat in apricot puree until blended.