Pumpkin Cake

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

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