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Ingredients
- 3 c cake flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 sticks (6oz) unsalted butter, cut into small pieces
- 2 c firmly packed light brown sugar
- 3 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 c milk
- 3/4 tsp freshly grated nutmeg
- 1 1/2 c canned pumpkin(NOT pumpkin pie filling)
- 3/4 c finely chopped walnuts
- 2 8 oz packages cream cheese
- 1 1/2 c confectioners sugar
- 1 tbs molasses
- 1 tbs maple syrup
- 1 tsp vanilla
Details
Servings 12
Preparation
Step 1
1) preheat oven to 350; butter swiss rosette pan and place in freezer until ready to use.
2) in a bowl, combine cake flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. sift three times; reserve.
3) in the bowl of an electric mixer, beat the butter until creamy. gradually add brown sugar and beat on medium speed until light and fluffy (scrape down sides of bowl occasionally), 5-6 minutes. add eggs, one at a time, and beat until mixture is thick, fluffy and double in volume, 4-5 minutes.
4) use a rubber spatula to carefully fold flour in 3 batches, alternating with the milk and finishing with the flour. fold in pumpkin and walnuts just until incorporated. pour batter into prepared pan and spread batter to edges, making the sides higher than the center.
5) bake in center of oven until top is set and springs back when touched, and sides pull away from pan, 50-55 minutes. remove from oven and let cake cool completely, 1 1/2 - 2 hrs.
6) in the bowl of electric mixer, combine cream cheese, confectioners sugar, molasses, maple syrup and vanilla and beat until smooth, creamy and light.
7) remove cake from pan. using serrated knife, slice cake horizontally into two equal thick layers. spread half of frosting over bottom layer, replace top of cake over frosted layer, and spread remaining frosting over top.
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