PUMPKIN CAKE

Pumpkin Cake image

Provided by Marian Burros

Categories dessert

Time 50m

Yield 10 servings

Number Of Ingredients 13

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2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups unsweetened pumpkin puree (canned)
12-ounce jar apricot preserves
Roulade (see recipe)
Meringue mushrooms

Steps:

Stir dry ingredients together.
Cream eggs, sugar and oil. Add pumpkin; mix well. Add dry ingredients; beat until mixed.
Bake cakes at 350 degrees in two greased and floured eight- or nine-inch ring molds for 30 to 35 minutes. Cool; remove from pans.
Heat apricot preserves; sieve and stir in 2 tablespoons water; brush on cake. Decorate with roulades around the outside and brush with glaze.
Fill center with meringue mushrooms and decorate with marzipan stars, if desired.