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La Belle Cuisine
Golden Pumpkin and Apricot Layer
Cake
Bon Appetit November
1994
Bon Appetit - One Year Subscription
"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 Purée (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 Purée (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 Purée,
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 Purée, 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 Purée
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.
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