Spiced Pumpkin Layer Cake
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tbsp
Ground Cinnamon2 tsps
Ground Ginger1.75 tsps
Ground Allspice1 tsp
Salt1 tsp
Ground Nutmeg1.5 cups
Sugar1 cup
Canola Oil4 large
Egg1 tsp
Vanilla Extract1 tbsp
Orange Peel (grated)3 cup
RaisinDirections:
1
Smooth tops
2
For cake: Position rack in center of oven and preheat to 350°F
3
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
4
Line bottom of pans with parchment paper; dust pans with flour
5
Sift 3 cups flour and next 7 ingredients into medium bowl
6
Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy)
7
Add eggs 1 at a time, beating until well blended after each addition
8
Add pumpkin, vanilla, and orange peel; beat until well blended
9
Add flour mixture; beat just until incorporated
10
Stir in raisins and 3/4 cup coconut
11
Divide batter between prepared pans
12
Bake cakes until tester inserted into center comes out clean, about 1 hour
13
Cool cakes completely in pans on rack
14
Run knife around cakes to loosen
15
Invert cakes onto racks; remove parchment paper
16
Turn cakes over, rounded side up
17
Using serrated knife, trim rounded tops of cakes to level
18
Position rack in center of oven and preheat to 350°F
19
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides
20
Line bottom of pans with parchment paper; dust pans with flour
21
Sift 3 cups flour and next 7 ingredients into medium bowl
22
Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy)
23
Add eggs 1 at a time, beating until well blended after each addition
24
Add pumpkin, vanilla, and orange peel; beat until well blended
25
Add flour mixture; beat just until incorporated
26
Stir in raisins and 3/4 cup coconut
27
Divide batter between prepared pans
28
Smooth tops
29
Bake cakes until tester inserted into center comes out clean, about 1 hour
30
Cool cakes completely in pans on rack
31
Run knife around cakes to loosen
32
Invert cakes onto racks; remove parchment paper
33
Turn cakes over, rounded side up
34
Using serrated knife, trim rounded tops of cakes to level
35
For frosting: Using electric mixer, beat cream cheese and butter in large bowl until smooth
36
Beat in dark rum and vanilla
37
Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread)
38
Place 1 pumpkin cake layer, flat side down, on platter
39
Spread half of cream cheese frosting over top of cake to edges
40
Top with second cake layer, trimmed side down
41
Spread remaining frosting over top (not sides) of cake
42
Sprinkle additional coconut over
43
DO AHEAD: Can be made 1 day ahead
44
Cover with cake dome and refrigerate
45
Let stand at room temperature 1 hour before serving
46
Cut cake into wedges and serve
47
Using electric mixer, beat cream cheese and butter in large bowl until smooth
48
Beat in dark rum and vanilla
49
Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread)
50
Place 1 pumpkin cake layer, flat side down, on platter
51
Spread half of cream cheese frosting over top of cake to edges
52
Top with second cake layer, trimmed side down
53
Spread remaining frosting over top (not sides) of cake
54
Sprinkle additional coconut over
55
DO AHEAD: Can be made 1 day ahead
56
Cover with cake dome and refrigerate
57
Let stand at room temperature 1 hour before serving
58
Cut cake into wedges and serve
59
GOOD TO KNOW: It's better to underbeat the frosting than overbeat it
60
That bit of restraint makes for a slightly firmer frosting that's easier to spread
61
It's better to underbeat the frosting than overbeat it
62
That bit of restraint makes for a slightly firmer frosting that's easier to spread