Spiced Pumpkin Layer Cake with Caramel and Cream Cheese Frosting

Name: Spiced Pumpkin Layer Cake with Caramel and Cream Cheese Frosting
Cook time: 180 min
Total time: 180 min
Cuisine: American
Ingredients: 3 cups all purpose flour (plain flour); 2 tsp baking soda (bicarbonate of soda); 2 tsp baking powder; 1 tsp cinnamon; ½ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp freshly grated nutmeg; ¼ tsp ground allspice; ¼ tsp ground cardamom; 1 tin 15-ounce can pure pumpkin / roasted flesh of 1 butternut squash-blended to smooth paste; 1 ½ cups Sugar - Caster preferably; 1 ¼ cups vegetable/nut oil; 4 large eggs; 2 tsp finely grated orange peel; 60g butter, softened; 160g cream cheese; 1 ½ cups cups icing sugar; ½ cups (plus 1 tablespoon) double cream; ½ cup cup icing sugar; 1 tsp vanilla extract; ¼ tsp salt

Over a year ago 1,343 views

Cook: 180 mins

American

Ingredients

3 cups all purpose flour (plain flour)
2 tsp baking soda (bicarbonate of soda)
2 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp freshly grated nutmeg
¼ tsp ground allspice
¼ tsp ground cardamom
1 tin 15-ounce can pure pumpkin / roasted flesh of 1 butternut squash-blended to smooth paste
1 ½ cups Sugar - Caster preferably
1 ¼ cups vegetable/nut oil
4 large eggs
2 tsp finely grated orange peel
60g butter, softened
160g cream cheese
1 ½ cups cups icing sugar
½ cups (plus 1 tablespoon) double cream
½ cup cup icing sugar
1 tsp vanilla extract
¼ tsp salt

Accompaniment

Description

American Thanksgiving recipe as alternative to the traditional pumpkin pie. The cake can be made day before. Worth the effort for the finished effect.

Method

1
For cake
•Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture, beat on low speed just to blend. Divide batter between prepared pans.
•Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
For frosting
•Sift icing sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Cover and chill frosting until firm enough to spread, about 2 hours.
•Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface.Cover with cake dome or large bowl and chill
•Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
For Caramel sauce
•Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet/ frying pan. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
•Once cooled pour or drizzle over frosted cake
•Let stand at room temperature 2 hours before serving.