Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg
  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups unsweetened pumpkin puree (canned)
  • 12-ounce jar apricot preserves
  • Roulade (see recipe)
  • Meringue mushrooms (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      571 calories; 24 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 85 grams carbohydrates; 2 grams dietary fiber; 56 grams sugars; 5 grams protein; 74 milligrams cholesterol; 414 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 servings

Preparation

  1. Stir dry ingredients together.
  2. Cream eggs, sugar and oil. Add pumpkin; mix well. Add dry ingredients; beat until mixed.
  3. Bake cakes at 350 degrees in two greased and floured eight- or nine-inch ring molds for 30 to 35 minutes. Cool; remove from pans.
  4. Heat apricot preserves; sieve and stir in 2 tablespoons water; brush on cake. Decorate with roulades around the outside and brush with glaze.
  5. Fill center with meringue mushrooms and decorate with marzipan stars, if desired.

50 minutes

Dining and Cooking