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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Cake: 1 cup canned pumpkin puree 3/4 cup brown sugar 3/4 cup granulated sugar 3 large eggs 1/2 cup vegetable oil 2 tsp. ground cinnamon 1 tsp. baking powder 3/4 tsp. ground nutmeg 3/4 tsp. salt 1/2 tsp. ground cloves 1/4 tsp. baking soda 1 3/4 cups all purpose flour
Frosting: 6 ounces cream cheese, softened 6 tbsp. butter, softened 3 tbsp. minced crystallized ginger or 1 1/2 tsp. dried ground 2 1/2 cups powdered sugar
Directions
For Cake: Preheat oven to 350 degrees. Coat three 8 inch cake pans with nonstick spray and line bottoms with wax paper. Combine pumpkin and both sugars in a large bowl and beat until combined. Add eggs, oil, cinnamon, baking powder, nutmeg, salt, cloves, and baking soda and beat until well blended. Add flour and mix until just combined. Divide batter between prepared pans and smooth tops. Bake 25 to 30 minutes until tops of cakes spring back when pressed. Cool in pans on a rack 10 minutes. Invert cakes onto a rack and remove pans and wax paper and cool completely. Put 1 cake layer onto a plate and spread top with 3/4 cup frosting. Repeat with remaining 2 cake layers and remaining frosting.
For Frosting: Beat together cream cheese, butter and ginger in a large bowl until smooth. Add sugar on low speed and mix until well blended.
Makes 1 cake.
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