Pumpkin cake for pumpkin cake pan mold

By bigbare

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoon ground ginger
• 3/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 10 tablespoons unsalted butter
• 1 1/4 cups firmly packed light brown sugar
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2/3 cup milk
• 1 1/4 cups pumpkin purine
• 2/3 cup chopped toasted walnuts
• 1/2 cup diced candied ginger
• frosting
• 8 ounces cream cheese softened
• 8 tablespoons unsalted butter softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon pumpkin purée

Preparation

Step 1

Cake:
have all ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°.
Generously grease and flour the wells of the great pumpkin pan; Out excess flour..
Over a sheet of wax paper, sift together the flour, baking powder, baking soda, salt and spices; set aside.
Beat the butter on medium speed until creamy and smooth, 1 to 2 minutes.
Add the Brown and granulated sugars and beat until light and fluffy about five minutes.
Add the eggs one at a time, beating well after each addition.
Reduce speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixture occasionally to scrape down the sides of the bowl.
Add the pumpkin purée and beat until incorporated.
Remove the bowl from the mixer and using a rubber spatula, fold in the walnuts and candied Ginger until incorporated.
Divide batter between the wells of the prepared pan and spread it evenly. Bake until a toothpick inserted near the center of cake half comes out clean, about one hour and 15 minutes.
Transfer the pan to wire rack and let the cake cans cool operated in pan for 15 minutes.
Gently tap the pan on a work surface and loosen the cake halves. Invert the pan onto the rack and lift off the pan. But the cake cans cool completely before decorating.
In a bowl of electric mixer beat the cream cheese on medium speed until smooth, 2 to 3 minutes. Add the butter and beat until combined, 1 to 2 minutes. Add the confectioners' sugar and vanilla and beat until fluffy 2 to 3 minutes.
Divide the frosting between two small bowls and stir the pumpkin. 21 bowl. Reserve the remaining frosting for decorating.
Using a bread knife, cut 1/4 inch off the flat side of each cake half. Place one cake half, flat side up on a cake stand her plate and spread the pumpkin frosting on top. Place the other cake half, flat side down on top. Refrigerate for 30 minutes.
Add a few drops of water to the remaining frosting until it becomes a pourable glaze, tint orange.
Stick a cinnamon stick into top of cake and drizzle glaze.