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Рецепт Golden Pumpkin And Apricot Layer Cake

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  1. For Cake: Preheat oven to 350 F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour. Sift first 6 ingredients into medium bowl. Blend Apricot Puree, pumpkin and buttermilk in small bowl. Using electric mixer, beat butter in large bowl till fluffy.
  2. Gradually add in sugar, beating till well blended. Add in Large eggs 1 at a time, beating well after each addition. Fold in vanilla. Fold in dry ingredients alternately with pumpkin mix, beginning and ending with dry ingredients. Divide batter equally among prepared pans. Smooth tops.
  3. Bake cakes till tester inserted into center comes out clean, about 25 min (cakes won't rise to tops of pans).
  4. For Frosting: Using electric mixer, beat cream cheese and sugar in medium bowl till fluffy. Add in Apricot Puree, pumpkin and spices and beat till blended.
  5. Cut around pan sides to loosen cakes. Turn out cakes. Place 1 cake layer on platter. Spread 1 c. frosting over. Top with second cake layer. Spread 1 c. frosting over. Top with third cake layer. Spread remaining frosting over sides and top of cake. Garnish with dry apricot cutouts, if you like.
  6. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
  7. Serves 10 to 12.
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