This recipe appeared in Wednesday's paper, The Ottawa Citizen
The Cake:
3/4 cup unsalted butter
1 cup packed brown sugar
1 cup sugar
3 large eggs
1/2 cup buttermilk
1 cup pumpkin puree
1 tsp. vanilla extract
1 1/2 cups + 1 tbsp flour
1/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 325 degrees F.
Spray 2 8 inch diameter rounded stainless steel mixing bowls with non-stick spray and dust with flour; set aside.
In a large bowl, beat the butter with an electric beater on medium speed until fluffy. Beat in the sugars and eggs, one at a time until smooth.
In a separate bowl, combine buttermilk, pumpkin puree and vanilla, set aside.
In a third bowl, sift together flour, cocoa, baking powder, baking soda, cinnamon and nutmeg.
With mixer fon medium-low sped add 12/3 of the dry ingredints to the sugar-egg mixture. Add half of pumpkin mixture, and continue alternating dry ingredients and pumpkin mixture until all ingredients are combined and batter is smooth.
Pour into prepared pans. Bake 75 minutes, or until a wooden toothpick inserted in the centre comes out clean. When done, remove from oven and let cakes cool completely.
Pumpkin Frosting:
4 oz. cream cheese
4 tbsps unsalted butter
1/2 cup icing sugar, sifted
1 tbsp pumpkin puree
1/2 tsp vanilla extract
Make the frosting by beating together all frosting ingredients until light and fluffy. Set aside.
The Glaze
1 1/2 cups icing sugar
3 1/2 tsps lemon juice
Orange food colouring
Cinnamon stick, to garnish
To make the glaze, combine icing sugar, lemon juice and food colouring; set aside.
To assemble the cake:
Turn cakes out onto work surface and trim the flat side of each cake half to ensure a perfectly level surface. Place one cake half, flat-side up, on cake stand and spread the pumpkin frosting on top. Place the other cake-half flat-side down, on top of the first. Drizzle the glaze over the cake with a spoon to dribble down the sides in rivulets. Refrigerate for 30 minutes to set frosting. Place a cinnamon stick on top to resemble a pumpkin stem as garnish.
The Cake:
3/4 cup unsalted butter
1 cup packed brown sugar
1 cup sugar
3 large eggs
1/2 cup buttermilk
1 cup pumpkin puree
1 tsp. vanilla extract
1 1/2 cups + 1 tbsp flour
1/4 cup cocoa
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 325 degrees F.
Spray 2 8 inch diameter rounded stainless steel mixing bowls with non-stick spray and dust with flour; set aside.
In a large bowl, beat the butter with an electric beater on medium speed until fluffy. Beat in the sugars and eggs, one at a time until smooth.
In a separate bowl, combine buttermilk, pumpkin puree and vanilla, set aside.
In a third bowl, sift together flour, cocoa, baking powder, baking soda, cinnamon and nutmeg.
With mixer fon medium-low sped add 12/3 of the dry ingredints to the sugar-egg mixture. Add half of pumpkin mixture, and continue alternating dry ingredients and pumpkin mixture until all ingredients are combined and batter is smooth.
Pour into prepared pans. Bake 75 minutes, or until a wooden toothpick inserted in the centre comes out clean. When done, remove from oven and let cakes cool completely.
Pumpkin Frosting:
4 oz. cream cheese
4 tbsps unsalted butter
1/2 cup icing sugar, sifted
1 tbsp pumpkin puree
1/2 tsp vanilla extract
Make the frosting by beating together all frosting ingredients until light and fluffy. Set aside.
The Glaze
1 1/2 cups icing sugar
3 1/2 tsps lemon juice
Orange food colouring
Cinnamon stick, to garnish
To make the glaze, combine icing sugar, lemon juice and food colouring; set aside.
To assemble the cake:
Turn cakes out onto work surface and trim the flat side of each cake half to ensure a perfectly level surface. Place one cake half, flat-side up, on cake stand and spread the pumpkin frosting on top. Place the other cake-half flat-side down, on top of the first. Drizzle the glaze over the cake with a spoon to dribble down the sides in rivulets. Refrigerate for 30 minutes to set frosting. Place a cinnamon stick on top to resemble a pumpkin stem as garnish.