Pumpkin-Honey Cake
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
48
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.25 cups
Cake Flour2.5 tsps
Baking Powder2.5 tsps
Ground Cinnamon1 tsp
Salt1 tsp
Ground Ginger1 tsp
Ground Allspice (scant)1 cup
Sour Cream1 cup
Honey1 tbsp
Vanilla Extract1.25 cups
Sugar3 large
Egg2 cups
Powdered Sugar1 cup
Whipping Cream (chilled)Directions:
1
Make cake: Preheat oven to 350°F
2
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil
3
Sift 2 1/4 cups flour and next 5 ingredients into medium bowl
4
Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend
5
Using electric mixer, beat butter in large bowl until fluffy
6
Gradually beat in sugar
7
Beat in eggs 1 at a time
8
Beat dry ingredients into butter mixture alternately with pumpkin mixture
9
Spread batter evenly in prepared pan
10
Bake cake until tester inserted into center comes out clean, about 25 minutes
11
Cool in pan on rack
12
Preheat oven to 350°F
13
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil
14
Sift 2 1/4 cups flour and next 5 ingredients into medium bowl
15
Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend
16
Using electric mixer, beat butter in large bowl until fluffy
17
Gradually beat in sugar
18
Beat in eggs 1 at a time
19
Beat dry ingredients into butter mixture alternately with pumpkin mixture
20
Spread batter evenly in prepared pan
21
Bake cake until tester inserted into center comes out clean, about 25 minutes
22
Cool in pan on rack
23
Make frosting: Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy
24
Beat whipping cream in medium bowl until stiff peaks form
25
Fold whipped cream into cream cheese mixture in 2 additions
26
Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate
27
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy
28
Beat whipping cream in medium bowl until stiff peaks form
29
Fold whipped cream into cream cheese mixture in 2 additions
30
Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate
31
Using foil as aid, lift cake onto work surface
32
Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use)
33
Slide spatula under 1 rectangle; transfer cake to platter
34
Spread with 3/4 cup frosting
35
Top with second cake
36
Spread with 3/4 cup frosting
37
Top with third cake
38
Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs
39
Chill 1 hour
40
Spread remaining frosting from large bowl decoratively onto sides of cake
41
Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip
42
Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart
43
Squeeze frosting from pastry bag back into small bowl of frosting
44
Mix in remaining 1/4 cup pumpkin
45
Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake
46
Refrigerate until frosting sets, about 2 hours
47
(Can be prepared 2 days ahead
48
Cover with foil dome and keep refrigerated
49
Let stand 2 hours at room temperature before serving
50
) Using foil as aid, lift cake onto work surface
51
Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use)
52
Slide spatula under 1 rectangle; transfer cake to platter
53
Spread with 3/4 cup frosting
54
Top with second cake
55
Spread with 3/4 cup frosting
56
Top with third cake
57
Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs
58
Chill 1 hour
59
Spread remaining frosting from large bowl decoratively onto sides of cake
60
Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip
61
Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart
62
Squeeze frosting from pastry bag back into small bowl of frosting
63
Mix in remaining 1/4 cup pumpkin
64
Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake
65
Refrigerate until frosting sets, about 2 hours
66
(Can be prepared 2 days ahead
67
Cover with foil dome and keep refrigerated
68
Let stand 2 hours at room temperature before serving)