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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Instead of pumpkin pie, why not try this pretty dessert for Thanksgiving? The maple frosting nicely complements the pumpkin spice cake layers. Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1-1/2 cups canned pumpkin |
1-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1 cup buttermilk |
frosting: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-1/2 cups confectioners' sugar |
2 to 3 teaspoons maple flavoring |
10 to 12 walnut halves, toasted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar and enough maple flavoring to achieve spreading consistency. Place one cake layer on a serving plate; spread with 1 cup frosting. Repeat with remaining layers and frosting. Garnish with walnuts. Store in the refrigerator. Yield: 10-12 servings.
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