Pumpkin Honey Cake 

 

For cake
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup honey
1 tablespoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs

For frosting
1 pound Philadelphia-<WBR>brand cream cheese, room temperature
2 cups powdered sugar
1/3 cup plus 1/4 cup canned solid pack pumpkin
1/4 cup honey
1/4 teaspoon (scant) ground allspice
1 cup chilled whipping cream

Make cake:
Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan
with foil, leaving overhang on short sides; butter and flour foil.
Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk
pumpkin, sour cream, honey and vanilla in small bowl to blend. Using
electric mixer, beat butter in large bowl until fluffy. Gradually beat
in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter
mixture alternately with pumpkin mixture.

Spread batter evenly in prepared pan. Bake cake until tester inserted
into center comes out clean, about 25 minutes. Cool in pan on rack.

Make frosting:
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice
in large bowl until fluffy. Beat whipping cream in medium bowl until
stiff peaks form. Fold whipped cream into cream cheese mixture in 2
additions. Spoon 1 1/2 cups frosting into small bowl to use for
decorating; cover and refrigerate.

Using foil as aid, lift cake onto work surface. Cut cake crosswise
into three 10 x 4-inch rectangles (reserve remaining cake for another
use). Slide spatula under 1 rectangle; transfer cake to platter.
Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4
cup frosting. Top with third cake. Spread 1 cup frosting in thin layer
over top and sides of cake to anchor crumbs. Chill 1 hour.

Spread remaining frosting from large bowl decoratively onto sides of
cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag
fitted with medium star tip. Pipe frosting in diagonal lines on top of
cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag
back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin.
Spoon pumpkin frosting into pastry bag and pipe lines of shells or
rosettes between frosting lines on cake. Refrigerate until frosting
sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil
dome and keep refrigerated. Let stand 2 hours at room temperature
before serving.)

Serves 10 to 12.