TIP OF THE DAY: Pumpkin Layer Cake Instead Of Pumpkin Pie | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Pumpkin Layer Cake Instead Of Pumpkin Pie – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Pumpkin Layer Cake Instead Of Pumpkin Pie

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An impressive pumpkin layer cake. Photo
and recipe courtesy Driscoll’s.
 

Few desserts are more impressive than a towering triple-layer cake. This beauty is paired with raspberries and brandied whipped cream.

While Thanksgiving menus tend to favor pie (apple, mince, pecan, pumpkin, sweet potato) rather than cake, if you set a fancy table, this cake is a fitting ending to your feast.

Prep time is 30 minutes, bake time is 25 to 30 minutes. Assembly time is 10 minutes.

RECIPE: PUMPKIN LAYER CAKE WITH RASPBERRIES
& BRANDIED CREAM

Ingredients For 10 To 12 Servings

For The Cake

  • Softened butter and flour, for the cake pans
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs, room temperature
  • 1 can (15 ounces or 1-3/4 cups) solid pack pumpkin
  •  
    For The Brandied Cream

  • 1-1/4 cups heavy cream
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon brandy or Cognac (alternative: use vanilla extract)
  • Garnish: 3 packages (6 ounces or 1-1/3 cups) raspberries*
  •  
    *TIP: If the raspberries aren’t sweet enough, roll them in granulated sugar.

     

    Preparation

    1. PREHEAT the oven to 350°F. Lightly butter three 8-inch round cake pans. Line the pan bottoms with parchment paper (we like these the best—the pre-cut parchment rounds have handles for easy removal of the cake layer). Dust the insides with flour and tap out the excess.

    2. SIFT together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl.

    3. BEAT until foamy, in a large bowl with an electric mixer—on high speed, the granulated sugar, oil and eggs (about 1 minute). Reduce the mixer speed to low. In thirds, beat in the flour mixture, alternating with two additions of the pumpkin. Mix, scraping down the sides of the bowl as needed, just until smooth. Spread evenly into the cake pans.

    4. BAKE the layers until a wooden toothpick inserted in the center of a cake comes out clean, 25 to 30 minutes. Let cool in the pan on wire cake racks for 10 minutes (check out this three tier cooling rack). Run a knife around the inside of each pan and invert onto a rack to unmold the cake. Remove the parchment paper and turn right side up. Let cool completely. (The cakes can be individually wrapped in plastic wrap and stored at room temperature for up to 2 days.)

     

    raspberries-cartons-morguefile-230
    Fresh raspberries. Photo by J. Eltovski | Morguefile.

     

    5. MAKE the brandied cream: Use a medium bowl and an electric mixer on high speed to whip together the cream, confectioners’ sugar and brandy. Whip until the mixture is stiff. The cream can be refrigerated for up to 8 hours. If it separates, beat until stiff.

    6. ASSEMBLE. Set one-third of the raspberries aside to garnish the cake. Using a small knife, split the remaining raspberries down their sides so they can be opened flat. Put one cake layer on a serving plate. Spread with one third of the cream and add one-half of the split berries. Add a second layer and repeat with another third of the cream and the remaining split berries. Top with the last layer of cake and remaining cream, garnish top with the reserved raspberries. The assembled cake can be refrigerated for up to 2 hours (then the whipped cream starts to deflate). Serve chilled.

      




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