Pumpkin-Spice Cake w/Orange Cream Cheese Frosting

Ingredients ~

2-1/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 cup butter (1 stick), softened
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs, lightly beaten
3/4 cup buttermilk
3/4 cup pumpkin purée
1/4 cup walnuts, chopped and lightly toasted

Preparation ~

Preheat the oven to 350°F and grease two 8-inch round cake pans.

Measure the sifted flour into a bowl. Add the baking powder, salt, baking soda, cinnamon, ginger and allspice. Sift together a second time.

In a separate bowl, cream the butter, brown sugar and granulated sugar together until smooth. Add the eggs and beat until light and fluffy. Mix in the dry ingredients alternately with the buttermilk, beating until smooth after each addition. Add the pumpkin and mix well.

Pour the batter into the prepared cake pans and bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool 10 minutes in the pans, then turn onto racks and cool completely.

When cool, frost the tops of both layers with Orange Cream Cheese Frosting and sprinkle the top layer with the toasted walnuts.

Makes 10 to 12 servings

Orange Cream Cheese Frosting

8 ounces cream cheese, softened
4 tablespoons butter (1/2 stick), softened
3 to 3-1/2 cups confectioners' sugar
2 teaspoons fresh orange zest
1/2 teaspoon cinnamon
2 teaspoons orange liqueur (or 1/2 teaspoon orange extract)

Place all ingredients in a mixing bowl and beat with an electric mixer on medium until smooth and creamy. Chill slightly before using.