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Golden Pumpkin and Apricot Layer Cake

 

 

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Golden Pumpkin and Apricot Layer Cake

Bon Appetit November 1994

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"Pumpkin and apricot are a winning combination in this cake;
it's topped with a spiced cream cheese frosting. For decoration,
place several dried apricots between sheets of plastic wrap, and
using a rolling pin, roll to flatten. With scissors, cut out leaf
shapes from the apricots, and arrange them on top of the cake."

Cake:
2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Pure (recipe follows)
3/4 cup canned solid pack pumpkin
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract

Frosting:
1 1/4 pounds cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 cup Apricot Pure (recipe follows)
1/3 cup canned solid pack pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Dried apricot cutouts (optional)

For Cake: Preheat oven to 350 degrees F. Butter three 9-inch-
diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour.
Sift first six ingredients into medium bowl. Blend Apricot Pure,
pumpkin and buttermilk in small bowl.
Using electric mixer, beat butter in large bowl until fluffy. Gradually
add sugar, beating until well blended. Add the eggs one at a time,
beating well after each addition. Mix in vanilla. Mix in dry ingre-
dients 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 Pure, pumpkin and spices
and beat until blended. Cut around pan sides to loosen cakes. Turn
out cakes. Place one cake layer on platter. Spread one cup frosting
over. Top with second cake layer. Spread one 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.

Apricot Pure

1 1/4 cups apricot nectar
One 6-ounce package dried apricots
6 tablespoons sugar

Stir all ingredients in heavy medium saucepan over medium heat until
sugar dissolves and mixture simmers. Cover and cook until apricots
soften, about 6 minutes; cool. Transfer mixture to processor and puree
until almost smooth (some apricot bits will remain). Refrigerate.
(Can be prepared 1 week ahead.) Makes about 1 1/2 cups.


Featured Archive Recipes:
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Pumpkin Walnut Cake with Candied Oranges


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