Pumpkin Cake
"As we give up the sunny days of summer, nature presents bright orange pumpkins to cheer us up. Much like zucchini, there is an endless bounty to be made from these winter gourds. Here is a spiced pumpkin cake that is absolutely delicious and needs no adornment to be appreciated. But, decorate it like a sugar pumpkin and it becomes a centerpiece for any fall holiday table...."
INGREDIENTS
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Butter, for the bowls
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2 1/4 cups all-purpose flour, plus more for the bowls
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1 cup vegetable oil
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1 cup granulated sugar
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1 cup well-packed brown sugar
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3 large eggs
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One 14-ounce can pumpkin puree
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3/4 cup sour cream
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1 1/2 teaspoons vanilla extract
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon freshly grated nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon allspice
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1 teaspoon salt
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1 1/2 cups granulated sugar
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3/4 cup large egg whites
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4 1/2 sticks (1 1/8 pounds) unsalted butter, at room temperature
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2 teaspoons vanilla extract
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Pinch salt
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Gel or paste food coloring, for buttercream and marzipan
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4 ounces marzipan
Comments & Reviews
Just A Pinch Sweepstakes