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Pumpkin ~ Pecan Layer Cake




Source of Recipe


Southern Living


Recipe Introduction


The fresh ginger is wonderful!


½ cup butter, softened
1½ cups firmly packed light brown sugar
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 teaspoons vanilla extract
2 teaspoons minced fresh ginger
1 cup chopped pecans, toasted
Ginger-Cream Cheese Frosting

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.

Combine flour and next 4 ingredients. Combine buttermilk, vanilla and ginger. Add flour mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, parchment paper-lined 9” round cakepans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks, 10 minutes, remove from pans and cool completely on wire racks.

Spread Ginger-Cream Cheese Frosting between layers and on top and sides of cake. Cover and chill over night.
Yield: 1 (2-layer) cake.

Ginger-Cream Cheese Frosting

1½ (8 ounce) packages cream cheese, softened (12 ounces total)
½ cup butter, softened
1 tablespoon minced fresh ginger
4 cups powdered sugar
1 teaspoon vanilla extract

Beat first three ingredients at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, beating until smooth. Chill 30 minutes or until spreading consistency. Yield: 2¼ cups.