Clean recipe · cooking.nytimes.com
Pumpkin Cake
Original recipe: cooking.nytimes.com
- Yield:
- 10 servings
- Total:
- 50 min
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Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups unsweetened pumpkin puree (canned)
- 12-ounce jar apricot preserves
- Roulade (see recipe)
- Meringue mushrooms
Instructions
- Stir dry ingredients together.
- Cream eggs, sugar and oil. Add pumpkin; mix well. Add dry ingredients; beat until mixed.
- 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.
- Heat apricot preserves; sieve and stir in 2 tablespoons water; brush on cake. Decorate with roulades around the outside and brush with glaze.
- Fill center with meringue mushrooms and decorate with marzipan stars, if desired.