Email to Dawn Vezina      

Pumpkin Cake w/Caramel Cream Cheese Frosting

Source of Recipe

Christmas Cheer


List of Ingredients

Pumpkin Cake
8 tablespoons unsalted butter
1 1/4 cups light brown sugar
1/4 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon cloves
1/2 cup heavy whipping cream
1 cup pumpkin puree

Caramel Cream Cheese Frosting
12 tablespoons butter, divided
1/2 cup plus 1 tablespoon light brown sugar
5 tablespoons heavy whipping cream
12 ounces cream cheese
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
1 3/4 cups toasted pecan halves, broken into pieces



Recipe

Preheat the oven to 350 degrees F. Grease two 9-inch pans with
vegetable shortening/flour mixture. Line the pans with parchment
paper and grease the parchment paper as well. Dust the pans with
flour and shake out excess flour from pans.

Prepare the cake: In a small bowl, combine the flour, baking powder,
baking soda, salt, cinnamon, ginger, allspice and cloves. Set aside.

Cream the butter with both sugars for 3 minutes on medium high speed
until light and fluffy, scraping down the bowl periodically. Add the
eggs and mix until combined.

With the mixer on low speed, add 1/4 cup of the cream then 1/2 of the
dry ingredients. Mix in the remaining cream and finally the rest of
the dry ingredients.

Add the vanilla extract and pumpkin puree. Mix only until smooth.

Divide the batter into the pans. Bake in a 350 degree F oven for 30
minutes. Remove pans from the oven and cool on a rack for 10 minutes.
Flip pans out onto another cooling rack and then invert cakes to cool
completely on a rack.

Prepare the frosting: Place 4 tablespoons butter and all of the brown
sugar into a small saucepan. Cook over medium heat, stirring
constantly. As soon as the mixture begins to boil, turn the stove off
and add the cream, stirring until blended. Set aside to cool
completely.

Once the caramel mixture is cool, cream the remaining 8 tablespoons
butter and cream cheese (both should be softened) together in a large
mixing bowl on medium high speed until smooth. Add the remaining
ingredients and mix until all are blended in.

Reserve 1/2 cup of frosting to decorate the top, if desired. Place
one of the cake layers on a cake round or plate. Spread 2/3 cups
frosting over. Top with the other layer. Use the remaining frosting
to frost the top and sides of the cake.

Use the palm of your hand to gently apply the toasted pecan pieces to
the sides of the cake. If desired, use a #21 star tip to pipe either
shells or stars around the top of the cake and a swirl in the center
of the cake. Place a toasted pecan half in the middle of the center
swirl.
Refrigerate until set and enjoy!