PUMPKIN CAKE WITH GINGER FROSTING

By á-56845

Ingredients

• Recipe By : WOMEN'S DAY
• Serving Size : 12 Preparation Time :0:00
• Categories : Cakes
• Amount Measure Ingredient -- Preparation Method
• 1 can 100% Pure Pumpkin
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 3/4 cups all purpose flour
• GINGER FROSTING

Preparation

Step 1

Position racks to divide oven in thirds. Heat oven to 350. Coat 3 8-in. round cake pans with nonstick spray. Line bottoms with wax paper.
Place pumpkin and sugars in a large bowl; whisk until sugars dissolve. Add remaining ingredients except flour; whisk until well blended. Stir in flour just until mixed. Divide batter between prepared pans (scant 1 1/4 cups each); smooth tops.
Stagger pans on oven racks and bake 25 - 30 min. until tops spring back when center of cakes are gently pressed. Cool in pans on a wire rack 10 minutes. Run a knife between cakes and pans; invert cakes onto rack, peel off paper and cool completely.
To frost: Put 1 cake layer on a serving plate. Spread top with 3/4 cup frosting. Repeat twicem, swirling frosting on top layer.
GINGER FROSTING
6 oz. cream cheese, softened
6 tbsp. unsalted stick butter, softened
3 tbsp. lightly packed minced crystallized ginger
2 1/2 cup confectioners' sugar
Beat cream cheese, butter and ginger in a large bowl with mixer on high speed until blended and smooth. Reduce speed to low and beat in sugar until well blended. Makes 2 1/3 cups.

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NOTES : The cake layers can be baked up to 2 weeks ahead. Cool, wrap airtight and freeze. Thaw layers and frost cake up to 3 days before serving. Refrigerate covered. Bring to room temperature before serving.
Frosting can be made 1 week ahead. Cover airtight and refrigerate. Bring to room temperature before using.