Thursday, November 4, 2010
Quadruple Layer Pumpkin Spice Cake Recipe
2 c. pumpkin (see below)
2 c. sugar
1 1/4 c. vegetable oil
1. tsp. vanilla extract
2 c. flour
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
Pumpkin pie spice: (see below)
2 tbsp. cinnamon
1 tbsp. ginger
2 tsp. nutmeg
1 tsp. cloves
walnuts (for garnish)
Pumpkin: You will need one small pie pumpkin. Cut a round hole in top, scoop out seeds. Cut pumpkin in half and place cut sides down on greased baking sheet. Bake @ 350 degrees for an hour and a half. Take out of oven, let cool, scoop pumpkin out of shell and mash. Measure out 2 cups for recipe. This may be done well ahead of time and placed in fridge until needed.
Pumpkin Pie Spice: Mix together pumpkin pie spice ingredients in a small container. Reserve 2 tsp. for cake recipe. Remaining spice can be stored in cabinet for several weeks.
To Make the Cake:
Preheat oven to 350 degrees. Grease pan(s).
Combine flour, baking powder, baking soda, salt, and 2 tsp. pumpkin pie spice.
In another bowl, combine sugar and oil. Blend in vanilla and pumpkin. Beat in eggs 1 at a time. Gradually beat in flour mixture. (I Beat everything by hand with a wire whisk and my cake came out great.) Spread into pans.
Bake for 30 minutes in a 350 degree oven. Test with toothpick in center of cake to see if it is done. If toothpick comes out clean, cake is done.
You may bake this in 2 layers, and cut each layer lengthwise. I baked 4 little layers and just checked them and took them out a bit earlier. I was afraid of the crumbs getting into my icing if I sliced the layers in half...
Ice the top of each individual layer with your favorite icing or ganache. (I wasn't happy with the icing I used on this cake and will change it next time I make it.) When you place the top layer on, ice the top and then garnish with a crusting of walnuts.