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Honey Cake, Pumpkin (D, TNT)
Source: Bon Appetit November 1998
Serves: 10-12

2-1/4 cups cake flour
2-1/2 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup honey
1 tablespoon vanilla extract
3/4 cup unsalted butter (1-1/2 sticks) room temperature
1-1/4 cups sugar
3 large eggs

1 pound cream cheese at room temperature
2 cups powdered sugar
1/3 cup plus 1/4 cup canned solid pack pumpkin
1/4 cup honey
1/4 teaspoon ground allspice (scant)
1 cup chilled whipping cream

Make Cake:
Preheat oven to 350°F. Line 15-1/2"x10-1/2"x1" jellyroll pan with foil, leaving overhang on short sides; butter and flour foil.

Sift 2-1/4 cups flour and next 5 ingredients into medium bowl.

Whisk pumpkin, sour cream, honey, and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.

Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.

Make frosting:
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey, and allspice in large bowl until fluffy.

Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions.

Spoon 1-1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.

Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10"x4" rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.

Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of hells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours.

Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.

Poster's Notes:
This delicious cake would be perfect for a dairy brunch served during Sukkot. Note that in addition to being an ingredient in the cake, pumpkin is also an ingredient in the frosting. This lightens it and gives it a wonderful flavor.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A