8 tb Butter, softened
1 c Brown sugar
2 1/2 c Sifted cake flour
1/2 ts Salt
2 1/2 ts Baking powder
2 Eggs
1/3 ts Baking soda
3/4 c Buttermilk
1 ts Ground cinnamon
1/3 ts Ground allspice
1/3 ts Ground ginger
1 3/4 c Pumpkin puree
2/3 c Pecans, finely chopped
1 c Heavy cream
1 ts Confectioners sugar
1/2 ts Vanilla extract
Cream the butter and brown sugar together until light and fluffy. Add the
eggs, one at a time, blending well after each addition. Sift the flour,
baking powder, baking soda, salt, cinnamon, allspice, and ginger together
twice. Add the sifted flour and spices to the egg mixture, then add the
buttermilk and mix well. Add the pureed pumpkin and the chopped pecans and
blend thoroughly, scraping the sides and bottom of the bowl to ensure
proper mixing. Divide the batter equally between two buttered and floured
layer-cake pans and bake in a preheated 350 degree oven for approximately
25 minutes, or until a tester inserted through the center comes out clean.
Cool the layers for 10 minutes. Remove them from the pans and place them in
the refrigerator for 45 minutes, or until cold. Whip the cream, vanilla
extract and confectioners sugar together until peaks form. Place first
layer of cake on cake platter, cover with half of the whipped cream. Place
other cake layer on top and finish frosting cake with remaining whipped
cream.
Yields
1 Cake
