Simply a great recipe for a pumpkin based dessert for this weekend Halloween party. Very vibrantly colourful that soothes all those sweet cravings you’ll be having for candy and chocolate.
This rendition has a lot less sugar with some added cream to the frosting to make it nice and creamy.
1/2 cup granulated sugar
1/2 cup butter, softened
1 (15-ounce) can pumpkin
1/2 teaspoon vanilla extract
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (12-ounce) can evaporated fat-free milk
For frosting :
12 oz cream cheese, room temprature
1 cup sour cream
2/3 cups sugar
1/3 cup orange juice
1/3 cup sugar
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)
Preheat oven to 350°.
Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add eggs, one at a time, beting well after each addition and vanilla; beat until well blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray.
Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Split cakes in halves, brush with orange syrup each .
For frosting beat cream-cheese with sugar until smooth and light, add sour cream beat for some more time.
Place 1 cake layer on a plate. Spread cream cheese frosting evenly over top of cake. Top with the next cake layer; spread cream cheese frosting over top, continue like this with other 2 layers, spread frosting on the sides. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator
This recipe comes courtesy of Vita Arina