Pumpkin Cake
Recipe: https://recipestripper.com/recipes/dfb73f61-f022-4514-9355-9fecfff4b681
Original source: https://cooking.nytimes.com/recipes/920-pumpkin-cake
Yield: 10 servings
Total time: PT50M

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
1. Stir dry ingredients together.
2. Cream eggs, sugar and oil. Add pumpkin; mix well. Add dry ingredients; beat until mixed.
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.
4. Heat apricot preserves; sieve and stir in 2 tablespoons water; brush on cake. Decorate with roulades around the outside and brush with glaze.
5. Fill center with meringue mushrooms and decorate with marzipan stars, if desired.