Pumpkin and Apricot Layer Cake Recipe

Looking for an easy Pumpkin and apricot layer cake recipe? Learn how to make Pumpkin and apricot layer cake using healthy ingredients.


Submitted by marit

Makes 22 1/2 servings



Pumpkin and apricot are a winning combination in this cake; it's topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake. Bon App?tit November 1994

Recipe Ingredients for Pumpkin and apricot layer cake

2 cups cake flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Apricot Puree
3/4 cup pumpkin, canned solid pack
1/4 cup buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 pounds cream cheese, room temperature
2 1/2 cups powdered sugar
1/2 cup Apricot Puree
1/3 cup pumpkin, canned solid pack
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice

Recipe Directions for Pumpkin and apricot layer cake

  1. For Cake: Preheat oven to 350? F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Mix in dry ingredients alternately with pumpkin mixture, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops.

  2. Bake cakes until tester inserted into center comes out clean, about 25 minutes (cakes will not rise to tops of pans).

  3. For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl until fluffy. Add Apricot Puree, pumpkin and spices and beat until blended.

  4. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread 1 cup frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dried apricot cutouts, if desired. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.)

  5. Serves 10 to 12.

  6. Bon App?tit

  7. November 1994

Categories

Dessert

Nutrition Facts
Serving Size 99.9g
Amount Per Serving
Calories
305
Calories from Fat
142
% Daily Value*
Total Fat
15.8g
24%
Saturated Fat
9.7g
49%
Trans Fat
0.0g
Cholesterol
69mg
23%
Sodium
186mg
8%
Potassium
146mg
4%
Total Carbohydrates
38.2g
13%
Dietary Fiber
1.0g
4%
Sugars
27.7g
Protein
4.3g
Vitamin A 51% Vitamin C 2%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • High in vitamin A
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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