CAKE INGREDIENTS
- 3 Cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon of ground cloves
- ¼ teaspoon of freshly grated nutmeg
- ¼ teaspoon of ground allspice
- ¼ teaspoon of ground cardamon
- 1 15 oz can of pure pumpkin
- 1 ½ cups of sugar
- 1 ¼ cups of vegetable oil
- 4 large eggs
- 2 teaspoons of finely grated orange peel
FROSTING INGREDIENTS
- 1 1lb box powdered sugar divided
- ½ cup, plus 1 TBS. heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon of salt
- 1 8oz package of cream cheese room temperature
- ¼ cup (1/2 stick) unsalted butter @ room temp
Cake Directions: Preheat over 350. Butter and flour two, 9-inch cake pans.
Whisk Dry ingredients together in bowl:
In mixer bowl mix together Pumpkin, sugar, oil. Beat in eggs one at a time. Mix in Orange peel. Mix in dry ingredients just until incorporated. Divide between 2 pans. Bake for 33 min. or until tester comes out clean. Cool 10 min. then remove from pan.
Frosting Directions:
Sprinkle ½ cup powdered sugar over bottom of a small nonstick skillet. Cook on med heat until sugar melts, do not stir. Continue cooking until amber stirring about 2 min or less. Carefully add in ½ cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 Tablespoon of cream. Stain into bowl and cool.
Sift powdered sugar into bowl. Beat cream cheese and butter in a mixer bowl, adding powder sugar gradually. Cover and chill frosting until ready to spread about 2 hours.
Use ¾ cup for the center of cake and then spread frosting on sides and bottom.
Note: You can use a caramel store bought sauce instead of making your caramel. But don’t use a cheap one with High Fructose syrup. Roth’s has a good one: Paradign, Sea Salt Caramel.
