Pumpkin-Orange Cake
Recipe: #2217
November 08, 2011
"I saw a photo of this recipe in Cooking Light -- it's gorgeous."
Original is 14 servings
Ingredients
-
-
-
-
- FROSTING
-
-
-
-
-
Nutritional
- Serving Size: 1 (199.6 g)
- Calories 484.6
- Total Fat - 13.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 37.7 mg
- Sodium - 735.5 mg
- Total Carbohydrate - 86.3 g
- Dietary Fiber - 3.7 g
- Sugars - 62.3 g
- Protein - 9 g
- Calcium - 473.4 mg
- Iron - 1.7 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350F. Coat 2 (9-inch) round cake pans with cooking spray, tap to remove air bubbles.
Step 2
In a large mixing bowl (KitchenAid mixer), beat sugar and butter on medium speed until fluffy. Add pumpkin, beating well. Next, add egg substitute and vanilla, again, beating well.
Step 3
Sift cake flour, then spoon into measuring cups. Place flour in a medium mixing bowl. Whisk in dry ingredients (baking soda through nutmeg).
Step 4
Alternately add flour mixture and milk to butter mixture (beginning and ending with flour).
Step 5
Pour batter evenly into cake pans. Bake 30 minutes or until toothpick comes out clean.
Step 6
Cool 10 minutes on wire rack, remove from pans and cool completely on wire rack.
Step 7
Prepare frosting: In a large mixing bowl, beat together 1 CUP powdered sugar and cream cheese on medium speed. Add remaining powdered sugar and orange zest. Beat until fluffy.
Step 8
Put a cake layer on a serving plate. Spread 2/3 cup frosting over first layer. Top with second layer. Spread remaining frosting on top only (not sides).
Step 9
Arrange orange slices in a ring around the outer edge of the top layer. Sprinkle pomegranate seeds in a circle in the middle.
Tips
No special items needed.
1 Reviews
You'll Also Love
