Pumpkin cake with burnt orange silk meringue buttercream from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • ground cinnamon
  • nutmeg
  • walnut oil
  • oranges
  • superfine sugar
  • walnuts
  • pumpkins
  • eggs
  • butter
  • store-cupboard ingredients
  • orange juice concentrate
  • EYB Comments

    Can use canned pumpkin.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use canned pumpkin.

  • tofudogg on October 05, 2014

    So, we changed this recipe up a bit from the way it's written. First I baked it as a sheet pan in a 9x13 pan. I set the oven to about 325 non convention and it baked in 25 minutes. We also wanted a cream cheese frosting so we did that instead of the suggested orange one. Aside from changing the pan size for the cake, we made it as written. The cake was very good and it will be the pumpkin cake we use from now on. I used pumpkin puree I made from roasted pumpkin and froze. The pumpkin flavor was very good.

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