Pumpkin-Date Stack Cake
Source of Recipe
Aunt Saunny
Preparation 35 minutes, cooking time 35 minutes
For the Cake:
2 cups plus 2 tablespoons cake flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon kosher salt
6 ounces (12 tablespoons) butter, at room temperature
1 1/2 cups sugar
2 1/2 tablespoons molasses
3 large eggs
1 cup canned pumpkin puree
1/2 cup buttermilk
1 tablespoon vanilla
1 cup pitted chopped dates (preferably fresh Medjool if available)
For the Frosting:
4 ounces cream cheese, at room temperature
2 ounces (4 tablespoons) butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon vanilla
8 1/2 ounces Mascarpone cheese
Additional confectioners' sugar for finishing
To make the cake: Preheat oven to 350 F. Butter three 8-inch cake pans, line the bottoms with parchment paper, butter the parchment and flour the pans, knocking out the excess flour. Reserve.
Sift 2 cups of flour with the baking soda, baking powder, cinnamon, nutmeg and cloves. Add the kosher salt and reserve.
In a mixer, cream the butter with the sugar until light and fluffy. Add the molasses and mix to blend. Add the eggs one at a time, beating well after each addition. Scrape down the bowl several times.
In a mixing bowl, combine the pumpkin puree, buttermilk and vanilla and whisk to blend. Alternately add the reserved sifted dry ingredients and the buttermilk mixture. Mix to blend.
Toss the dates with the remaining 2 tablespoons of flour, coating them well and breaking up any sticky clumps. Add to the batter and mix just to blend. Divide the batter evenly between the prepared pans. Bake the cake layers for about 35 minutes until they test done. When a toothpick is inserted into the middle of each cake, it will come out clean. Remove from oven and cool completely.
To make the frosting: In a mixer with a paddle, combine the cream cheese and butter. Beat until just smooth and creamy. Gradually beat in the confectioner's sugar. Add the vanilla. Scrape down the bowl and add the Mascarpone cheese. Mix just to blend smooth: Do not overbeat!
To assemble the cake: Remove one layer from its pan and place on a cake plate. Top with half the prepared frosting and stack with the second layer. Spread with remaining icing and top with the last layer. Sprinkle the top with powdered sugar. If not serving immediately, store in a cool, but not cold spot.
Makes 12 servings
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