Peach melba cream cake recipe
Ingredients - For the Cake - 2½ cups all-purpose Flour - 1½ teaspoons Baking Powder - 1 teaspoon Baking Soda - 2 cups canned Pumpkin Puree - ½ teaspoon Salt -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Cooking tools:
- Oven
- Cake pan
- Wax paper
- Parchment paper
- Pastry brush
- Sifter
- Mixing bowl
- Hand mixer
- Toothpick
- Cooling rack
- Spatula
- Measuring cup
- Measuring spoon
- Pit knife
- Cutting board
- Paring knife
- Whisk
- Cake stand
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- Flour: 2½ cups all-purpose
- Baking Powder: 1½ teaspoons
- Baking Soda: 1 teaspoon
- Pumpkin Puree: 2 cups canned
- Salt: ½ teaspoon
- Ginger: 1 teaspoon ground
- Cinnamon: 1 teaspoon ground
- Nutmeg: 1 teaspoon freshly grated
- Cloves: ½ teaspoon ground
- Unsalted Butter: 1 cup (2 sticks)
- Brown Sugar: 1½ cups (packed) light
- Granulated Sugar: 1 cup
- Egg: 2 large
- Bourbon: 2 tablespoons
- Vanilla Extract: 2 teaspoons pure
- Peach: 4 pounds ripe
- Lemon Juice: 1 tablespoon fresh
- Granulated Sugar: 2½ tablespoons
- Heavy Cream: 2 cups
- Vanilla Extract: 1½ teaspoons pure
- Raspberry Sauce
- Mint: 1 sprig fresh
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