A little orange peel adds a bright, sunny note to this homey dessert.
Ingredients
cake
- 3cupsall purpose flour
- 2teaspoonsbaking soda
- 2teaspoonsbaking powder
- 1teaspooncinnamon
- 1/2teaspoonground ginger
- 1/4teaspoonground cloves
- 1/4teaspoonfreshly grated nutmeg
- 1/4teaspoonground allspice
- 1/4teaspoonground cardamom
- 115-ounce can pure pumpkin
- 1 1/2cupssugar
- 1 1/4cupsvegetable oil
- 4large eggs
- 2teaspoonsfinely grated orange peel
frosting
- 11-pound box powdered sugar, divided
- 1/2cupplus 1 tablespoon heavy whipping cream
- 1teaspoonvanilla extract
- 1/4teaspoonsalt
- 18-ounce package cream cheese, room temperature
- 1/4cup(1/2 stick) unsalted butter, room temperature
- 3Candied orange peel*
Preparation
cake
Preheat oven to 350°F. Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
frosting
Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. DO AHEAD Can be made 2 days ahead. Cover with cake dome or large bowl and chill. Let stand at room temperature 2 hours before serving.
Sprinkle candied orange peel over top of cake. Cut into wedges and serve.
*Available seasonally at most supermarkets and year-round at specialty foods stores and from
chefshop.com.
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