Pumpkin Cake
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups flour
- 2teaspoons baking soda
- ½teaspoon salt
- 2teaspoons cinnamon
- 1teaspoon cloves
- 1teaspoon nutmeg
- 4eggs
- 2cups sugar
- 1cup vegetable oil
- 2cups unsweetened pumpkin puree (canned)
- 12-ounce jar apricot preserves
- Roulade (see recipe)
- Meringue mushrooms
Preparation
- Step 1
Stir dry ingredients together.
- Step 2
Cream eggs, sugar and oil. Add pumpkin; mix well. Add dry ingredients; beat until mixed.
- Step 3
Bake cakes at 350 degrees in two greased and floured eight- or nine-inch ring molds for 30 to 35 minutes. Cool; remove from pans.
- Step 4
Heat apricot preserves; sieve and stir in 2 tablespoons water; brush on cake. Decorate with roulades around the outside and brush with glaze.
- Step 5
Fill center with meringue mushrooms and decorate with marzipan stars, if desired.
Private Notes
Comments
This makes a beautiful moist cake! I left out the cloves and nutmeg because I like the pumpkin taste - as opposed to pumpkin (pie) spice taste. I baked it in 2 half-size Bundt pans. I am sure the apricot preserve glaze would be good, but I made a simple cardamom syrup glaze. My dinner company likes icing, so I coated the top ridge with a thinned cream cheese frosting with a pinch of cinnamon and cardamom to make the flavor pop. However, the cake is good enough without anything.
So good! Delicious without the glaze, cream cheese icing on the side for those who wanted it sweeter. I made it as a 9x13 cake, metal pan, 325F for 36 minutes. 2.5 tsp cinnamon. 1/2 tsp ground ginger added.
I made this in 2 round cake pans at 350 degrees for about 35 minutes. I added extra 1/4 teaspoon of cardamon and ginger. Smelled wonderful cooking and full of taste. I did not put icing on them but may experiment with the uncut one. This was not hard to put together and worth the effort to have homemade.
This makes a beautiful moist cake! I left out the cloves and nutmeg because I like the pumpkin taste - as opposed to pumpkin (pie) spice taste. I baked it in 2 half-size Bundt pans. I am sure the apricot preserve glaze would be good, but I made a simple cardamom syrup glaze. My dinner company likes icing, so I coated the top ridge with a thinned cream cheese frosting with a pinch of cinnamon and cardamom to make the flavor pop. However, the cake is good enough without anything.