PUMPKIN SPICE LAYER CAKE

It is so hard to believe that summer is over and it is fall. I love fall and I enjoy baking at this time of the year. This recipe is for a wonderful pumpkin spice layer cake with cream cheese frosting. It would be great for a Halloween party and perfect for fall and winter parties. 

3 c. all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

2 tsp. ground cinnamon

¾ tsp. ground nutmeg

¾ tsp. ground ginger

¼  tsp. salt

1 c. butter, softened

1 c. granulated sugar

1 c. packed light brown sugar

4 lg. eggs, room temperature

1 (15 oz.) can pumpkin

¾ c. milk

Cream Cheese Frosting

1 (8 oz.) pkg. cream cheese, softened

1 (3 oz.) pkg. cream cheese, softened

¾ c. (1 ½ sticks) butter, softened

2 tsp. vanilla extract

1 tsp. rum extract

5 c. confectioners’ sugar, sifted

Garnish: chopped, toasted pecans 

 

Preheat oven to 350°F.  Spray 2 (9-inch) round cake pans with nonstick baking spray containing flour.  Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside. In large mixing bowl, beat the butter and sugars with mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin. Reduce the mixer speed to low and gradually add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just until combined. Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles.  Bake for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely. Frosting:  In large bowl, beat the cream cheese, butter, vanilla extract and rum extract on medium speed until soft and light.  Reduce the mixer speed to low and gradually beat in the confectioners’ sugar.  Once all the sugar is incorporated increase mixer speed to medium and beat for 5 minutes. To complete cake:  Spread the frosting between layers and on top and sides of cake. Lightly press chopped pecans on top of cake. Store in the refrigerator. Bring to room temperature before serving. Serves 12.