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Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting


Chinese five-spice powder adds a complex, spicy note to this cake.

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12 servings


Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Chinese five-spice powder*
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1/3 cup whole milk
1 cup (2 sticks) unsalted butter, room temperature
2 8-ounce packages cream cheese, room temperature
1 tablespoon finely grated orange peel
2 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted
*A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.



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