Ingredients Jump to Instructions ↓

  1. Cake:

  2. 5 cups cake flour

  3. 1 tbsp. baking powder

  4. 2 tsp. ground nutmeg

  5. 2 tsp. ground cinnamon

  6. 1 tsp. ground cloves

  7. 1 tsp. baking soda

  8. 1 tsp. salt

  9. 3 cups sugar

  10. 6 large eggs, separated

  11. 2 cups buttermilk

  12. Frosting:

  13. 4 cups powdered sugar

  14. 1 1/2 cups butter, room temperature

  15. 2 tsp. finely grated orange peel

  16. 4 drops liquid yellow food coloring

  17. 3 drops liquid red food coloring

  18. dried fruit rolls

Instructions Jump to Ingredients ↑

  1. For Cake:

  2. Preheat oven to 350 degrees. Butter two fluted 12 cup bundt pans. Sift together flour, baking powder, nutmeg, cinnamon, cloves and baking soda in a large bowl. Stir in salt. Beat together sugar and butter in a separate bowl until well blended. Beat in egg yolks. Beat in flour mixture alternately with buttermilk in 3 additions. In a medium bowl, beat egg whites to stiff peaks. Fold whites into the batter until combined. Divide the batter between the prepared pans. Bake about 55 minutes until a toothpick comes out clean. Transfer pans to a rack and cool 5 minutes. Turn out cakes onto racks and cool completely.

  3. For Frosting:

  4. Beat together powdered sugar and butter in a medium bowl until smooth. Stir orange peel and food colorings into frosting.

  5. Cut 1/2 inches of cake off the bottom of each bundt cake to create a flat surface. Place 1 cake, cut side up, on a serving plate. Spread 3/4 cup frosting over top of cake. Place second cake, cut side down, on top of frosting. Frost cakes with remaining frosting. Cut shapes from fruit rolls to form eyes, nose, mouth and stem of the pumpkin.


Send feedback