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    Pumpkin Spice Cake

    Source of Recipe


    Country Living


    List of Ingredients


    • 3/4 cup unsalted butter (1-1/2 sticks), softened
    • 1 cup firmly packed dark brown sugar
    • 1 cup sugar
    • 3 large eggs
    • 1 cup pumpkin purée
    • 1/2 cup buttermilk
    • 1 tsp pure vanilla extract
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1-1/2 tsp ground cinnamon
    • 1 tsp baking soda
    • 1/2 tsp fresh-ground nutmeg
    • Pumpkin Cream-Cheese Frosting (recipe follows)


    Instructions


    1. Prepare cake pans:
      Preheat oven to 350° F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.

    2. Make the batter:
      Cream butter until smooth in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.

    3. Combine the pumpkin purée, buttermilk and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.

    4. Bake the cake:
      Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.

    5. Assemble the cake:
      Place one layer on a cake plate and top with one-third of hte Pumpkin Cream-Cheese Frosting. Repeat with second and third layers. Serve or store, refrigerated, for up to 4 days.

      Makes one 8-inch, 3-layer cake
      (16 servings)

      .........

      PUMPKIN CREAM-CHEESE FROSTING

      • 1 (8-ounce) package cream cheese, softened
      • 1/4 cup pumpkin purée
      • 1/4 cup (1/2 stick) unsalted butter, softened
      • 1 Tbsp fresh orange juice
      • 1 tsp grated orange zest
      • 1/2 tsp pure vanilla extract
      • 4 cups confectioners' sugar, sifted

      Blend the cream cheese, pumpkin purée, butter, orange juice, zest and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.

      Yield: 3-1/2 cups



 

 

 


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