Apricot-Filled Pumpkin Cake with Browned Butter Frosting

Name: Apricot-Filled Pumpkin Cake with Browned Butter Frosting
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 118 milliliters packed brown sugar; 79 milliliters butter (do not use margarine); 237 milliliters butter or margarine, softened; 3 Tbsps firm butter or margarine; 237 milliliters canned pumpkin (not pumpkin pie mix); 59 milliliters finely chopped dried apricots (about 7); 118 milliliters finely chopped dried apricots (about 14); 5 eggs; 2 Tbsps Gold all-purpose flour; 710 milliliters Gold all-purpose flour; 473 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 3 Tbsps milk; 473 milliliters powdered sugar; 1 teaspoons salt

This vegetarian recipe serves 16. One portion of this dish contains about 5g of protein, 19g of fat, and a total of 467 calories. A mixture of apricots, gold flour, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours and 25 minutes.

Instructions

Heat oven to 325F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; lightly flour. (Do not use dark or nonstick pan.)

Ingredients you will need

Cooking Spray

Shortening

All Purpose Flour

Equipment you will use

Cake Form

Oven

In small bowl, mix all filling ingredients except apricots with fork until fine crumbs. Stir in 1/2 cup chopped apricots; set aside.

Ingredients you will need

Apricot

Equipment you will use

Bowl

In medium bowl, mix flour, baking powder, cinnamon, ginger and salt; set aside.

Ingredients you will need

Baking Powder

Cinnamon

Ginger

All Purpose Flour

Salt

Equipment you will use

Bowl

In large bowl, beat 1 cup butter and granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until creamy.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Hand Mixer

Bowl

Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture on low speed until blended.

Ingredients you will need

Pumpkin

All Purpose Flour

Egg

Spread 3 cups of the batter in pan. With back of spoon, make 1/2-inch-deep tunnel in middle of batter. Spoon filling into tunnel, making sure filling does not touch side of pan. Top with remaining batter, making sure batter layer touches side of pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in cake comes out clean and top is golden brown. Cool 15 minutes.

Equipment you will use

Toothpicks

Oven

Remove cake from pan to cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown; cool slightly. Stir in powdered sugar. Stir in 3 tablespoons of the milk until smooth.

Ingredients you will need

Powdered Sugar