Pumpkin Honey Cake

For the 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
2-3 tablespoons Bailey's
 For the Frosting:
1 pound (16 ounces) 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
To prepare the caek, preheat oven to 350 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on the shorter sides. Grease the pan using butter or shortening.  Add about 2 tablespoons of flour to the greased sheet and coat evenly. Tap out excess into the trash.  Sift 2 1/4 cups flour and next 5 ingredients into medium bowl, whisk to combine.  Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend.  Using a 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 and bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
To prepare the 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. 

Once the cake has cooled completely, poke holes across the cake with a fork.  Using a pastry brush, gently cover the cake with a layer of Bailey's. No need to be overly-generous, just 1 even coat will do. You don't want to cake to get too soggy.

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). I found using a ruler was pretty helpful as I almost always cut crooked. Make three marks every 4 inches on the top and bottom, then slice using them as guides. 

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. Using 1 cup of frosting, cover the cake with a crumb coat (which means you are 'sealing' in the crumbs so when frosting the final layer you will be crumb-free...some cakes can be quite crumbly). Chill 1 hour.

 Cover cake with remaining frosting using an off-set spatula.  Let the cake firm up in the fridge for about two hours before serving.


Recipe courtesy of Epicurious