Pumpkin Cake with Seafoam Frosting
Yield
12 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cake flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 1 | cup |
canned pumpkin purée
or cooked |
|
| ½ | cup |
milk
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | cup |
brown sugar, light
packed |
*
|
| ½ | cup |
butter
or margarine, softened |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves, ground
|
|
| 237 | ml |
canned pumpkin purée
or cooked |
|
| 118 | ml |
milk
|
|
| 237 | ml |
sugar
granulated |
|
| 237 | ml |
brown sugar, light
packed |
*
|
| 118 | ml |
butter
or margarine, softened |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
- Preheat oven to 350℉ (180℃).
Grease and flour three 8 x 1½-inch layer-cake pans.
Sift flour onto waxed paper with baking powder, sodasalt, cinnamon, cloves.
- In a 2-cup measuring cup, combine pumpkin and milk, mixing well.
Turn granulated and brown sugars, butter, eggs and vanilla extract into large bowl of electric mixer; beat at high speed about 5 minutes, occasionally scraping side of bowl with rubber scraper.
- At low speed, beat in flour mixture (in fourths) alternately with pumpkin mixture.
Beat just until smooth - 1 minute.
Pour batter into pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip.
Cool in the pans 10 minutes.
- Remove from pans; cool completely on wire rack.
Make Frosting: In top of double boiler, combine ¼ cup egg whites, 1½ cups light-brown sugar, packed, 1 tablespoon light corn syrup and ⅓ cup water.
With an electric rotary beater, beat 1 minute to combine.
- Cook over rapidly boiling water, beating constantly, about 7 minutes, or until stiff.
Remove from boiling water.
Add 1 teaspoon vanilla extract; then continue beating until the frosting is thick enough to spread - about 2 minutes.
- Place a layer on plate, top side down; spread with 1 cup frosting; sprinkle with ½ cup chopped walnuts.
Repeat with second layer, top side down.
Frost cake with rest swirling decoratively.
Garnish edge with walnut halves.
Refrigerate until serving.
Serves 12.
