–CAKE–
2 c Cake flour
2 ts Baking powder
2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Baking soda
1/4 ts Salt
1/2 c Apricot Puree
3/4 c Canned solid pack pumpkin
1/4 c Buttermilk
3/4 c Unsalted butter; room
-temperature (1
; 1/2 sticks)
1 1/2 c Sugar
3 lg Eggs; room temperature
2 ts Vanilla extract
FROSTING
1 1/4 lb Cream cheese; room
-temperature
2 1/2 c Powdered sugar
1/2 c Apricot Puree
1/3 c Canned solid pack pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground allspice
Dried apricot cutouts;
-(optional)
For Cake: Preheat oven to 350 F. Butter three 9-inch-diameter cake pans
with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients
into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small
bowl. Using electric mixer, beat butter in large bowl until fluffy.
Gradually add sugar, beating until well blended. Add eggs 1 at a time,
beating well after each addition. Mix in vanilla. Mix in dry ingredients
alternately with pumpkin mixture, beginning and ending with dry
ingredients. Divide batter equally among prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 25
minutes (cakes will not rise to tops of pans).
For Frosting: Using electric mixer, beat cream cheese and sugar in medium
bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until
blended.
Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on
platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1
cup frosting over. Top with third cake layer. Spread remaining frosting
over sides and top of cake. Garnish with dried apricot cutouts, if desired.
(Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let
stand at room temperature 1 hour before serving.)
Serves 10 to 12.
Yields
1 servings
