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diane morgan s spiced pumpkin layer cake with cream cheese frost

Desciption

found on cbc's website. looks delicious, i can't wait to try it! this is simply a spectacular cake - moist and light with spiced pumpkin flavour and sweet bites of coconut and pineapple. in addition, it is a snap to make. it requires two nine-inch cake pans to make the layers, but the cake itself can be mixed together with a rubber spatula and bowl. if all the cake ingredients are pre-measured and the cake pans prepared, this can be a fun kitchen project to do with children, especially since it can be made ahead and frozen. prep time includes putting the cake in the fridge after baking to set the icing.

Tags

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Nutritions

  • Carbohydrates: 772.9
  • Fats: 78.0
  • Dietary Fiber: 223.0
  • Minerals: 23.0
  • Proteins: 14.0
  • Vitamins: 111.0
  • Water: 24.0

Steps

  1. Position a rack in the center of the oven and preheat to 350f butter two 9-inch diameter cake pans with 1 1 / 2-inch sides
  2. Line the bottom of each pan with a circle of parchment paper
  3. Butter the parchment paper
  4. Sprinkle the pans with flour
  5. Tap the pans to evenly distribute the flour
  6. And then shake off the excess flour
  7. Set aside
  8. To make the cake
  9. In a large bowl
  10. Sift together the flour
  11. Sugar
  12. Baking soda
  13. Cinnamon
  14. Salt
  15. Nutmeg
  16. And cloves
  17. In a medium bowl
  18. Combine the eggs
  19. Oil
  20. And vanilla
  21. In another medium bowl
  22. Combine the pumpkin pure
  23. Coconut
  24. Crushed pineapple
  25. And currants
  26. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined
  27. Add the pumpkin mixture and stir just until combined
  28. Divide the batter between the prepared pans
  29. Spreading it evenly
  30. Bake until a toothpick inserted into the center of a cake comes out clean
  31. 35 to 40 minutes
  32. Transfer to wire racks and let cool in the pans for 15 minutes
  33. Run a table knife around the edge of the pans to loosen the cakes
  34. Invert the cakes onto the racks and peel off the parchment paper
  35. Let cool completely before frosting the cakes
  36. To make the frosting
  37. In the bowl of an electric mixer fitted with the paddle attachment
  38. Beat the cream cheese on medium speed until smooth
  39. About three minutes
  40. Add the butter and beat until combined
  41. About two minutes
  42. Add the pumpkin pure and beat until incorporated
  43. About one minute
  44. "add the confectioners sugar and vanilla and beat until fluffy
  45. About three minutes"
  46. Place one cake layer on a cake plate or platter
  47. Using an offset spatula
  48. Spread half of the frosting over the top of the first cake layer
  49. Spread the frosting right to the edge of the top without frosting the sides of the cake
  50. Carefully place the second cake on top
  51. Lining up the edges
  52. Spread the remaining frosting over the top of the cake without frosting the sides
  53. Swirl the frosting to deco

Step 28

Total Time in Minute 100

Ingredients Count 17

cooking diane morgan s spiced pumpkin layer cake with cream cheese frost

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Ingredients

All-purpose flour

Granulated sugar

Baking soda

Ground cinnamon

Salt

Nutmeg

Ground cloves

Eggs

Canola oil

Pure vanilla extract

Pumpkin puree

Sweetened flaked coconut

Canned crushed pineapple

Dried currant

Cream cheese

Unsalted butter

"confectioners sugar"

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