Pumpkin-Pecan Layer Cake
Recipe courtesy of "Southern Living Famers Market Cookbook"
Serves 8 to 10
Cake
1/2 cup butter, softened
1½ cups firmly packed light brown sugar
2 large eggs
1 cup pumpkin (canned or fresh)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons fresh ginger, minced
1 cup pecans, chopped and toasted
Ginger Cream Cheese Frosting
1½ (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon fresh ginger, minced
4 cups powderred sugar
1 teaspoon vanilla extract
Cake
Preheat oven to 350˚F.
Beat butter and brown sugar at medium speed with electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each. Add pumpkin, beating until blended.
Combine flour and next 4 ingredients. Combine buttermilk, vanilla extract and ginger. Add flour mixture to butter mixture alternatively with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, parchment paper-lined 9-inch round cake pans.
Bake at 350˚F for 18 to 20 minutes until a toothpick inserted in center comes out clean. Let cool on wire rack fo 10 minutes. Remove from the cake pans and allow to cool completely on wire racks.
Spread frosting between layers and on top and sides of cake. Cover and chill overnight.
Ginger Cream Cheese Frosting
Beat first 3 ingredients at medium speed with electric mixer until light and fluffy. Gradully add powdered sugar, beatng until smooth. Add vanila extract beating until smooth. Chill 30 minutes or until spreadable.
1/2 cup butter, softened
1½ cups firmly packed light brown sugar
2 large eggs
1 cup pumpkin (canned or fresh)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons fresh ginger, minced
1 cup pecans, chopped and toasted
Ginger Cream Cheese Frosting
1½ (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon fresh ginger, minced
4 cups powderred sugar
1 teaspoon vanilla extract
Cake
Preheat oven to 350˚F.
Beat butter and brown sugar at medium speed with electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each. Add pumpkin, beating until blended.
Combine flour and next 4 ingredients. Combine buttermilk, vanilla extract and ginger. Add flour mixture to butter mixture alternatively with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, parchment paper-lined 9-inch round cake pans.
Bake at 350˚F for 18 to 20 minutes until a toothpick inserted in center comes out clean. Let cool on wire rack fo 10 minutes. Remove from the cake pans and allow to cool completely on wire racks.
Spread frosting between layers and on top and sides of cake. Cover and chill overnight.
Ginger Cream Cheese Frosting
Beat first 3 ingredients at medium speed with electric mixer until light and fluffy. Gradully add powdered sugar, beatng until smooth. Add vanila extract beating until smooth. Chill 30 minutes or until spreadable.
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