Pumpkin Cake Recipe

14- inch pumpkin layer for bottom tier

I took today and tomorrow off from my day job to bake THE cake of the year - the wedding cake for my daughter Tricia and her very-soon-to-be husband, Jeff (3 days!)...

Phase one of the wedding cake is almost complete.  It smells GREAT in here!  I'm baking 3 layers (14-inch, 10-inch, 8-inch) of pumpkin cake, which will be followed by the baking of same-size layers of dark chocolate cake.  I'm also baking an extra cake for the restaurant to reserve in the kitchen just in case they need more (to be on the safe side).  With a full dessert table in addition to the cake, there should be plenty of options for anyone craving a sweet ending to the wedding dinner!

In addition to baking the cake, we're making the topper.  Henry, Meghan, and I took a walk in the woods today, and chose twigs with which we'll fashion the letter "A" for Ayers, Tricia's new last name.  I'll secure the twigs with copper wire, attach the monogram to large toothpicks, and insert the supports into the top of the cake.  It all works in my head - just have to see if it works in real life!

My pumpkin cake recipe is something I have adapted from a recipe I found on-line, at About.com's Southern Food page.   Instead of all white sugar, I incorporated brown sugar as well.  I also added vanilla extract, because it's a cake and I think almost all cakes are enhanced by a bit of vanilla.  I used pumpkin pie spice rather than individual spices, and I left out the pecans because of potential nut allergies (it's a big wedding!).   This seems to be a very successful adaptation. The cake smells devine, and it is so pretty coming out of the oven, with a gorgeous, deeply colored crust.  I can't wait to trim the layers to level the cake, and sample the goods (quality control is absolutely required!).  Recipe follows the collage of photos...

~ Click to Enlarge ~

Half the cake ~ dark chocolate layers to go!

PUMPKIN CAKE
adapted from About.com's Southern Food
makes two 9-inch layers
Oven 350 degrees Farenheit, preheated

Prepare pans with parchment lining and baking spray, or grease and flour the traditional way

Make the batter:

In large mixing bowl, mix the following:

4 eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract

To the egg mixture, add the following ingredients, sifted together and added all at once, and mix thoroughly:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2.5 teaspoons pumpkin pie spice (or a combination of cinnamon/ginger/nutmeg to equal 2.5 teaspoons)

Then add in and mix well:  2 cups mashed pumpkin (canned is great).

Pour batter into prepared pans and bake for 35 minutes or until center tests done with toothpick, or bounces back when lightly pressed with your finger.

Cool on wire racks for 20 minutes.  Turn out onto rack to cool completely.

Frost with your favorite cream cheese frosting or buttercream.

Options:  add a cup of chopped pecans or walnuts to the batter before pouring into pans.