2 1/2 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup GOLDEN BLOSSOM HONEY
1 tablespoon vanilla
3/4 cup butter, room temperature
1 1/4 cups sugar
3 large eggs
2 (8 ounce) packages cream cheese, softened
2 cups confectioner’s sugar
1/3 cup canned solid pack pumpkin
1/4 cup GOLDEN BLOSSOM HONEY
pinch ground nutmeg
1 cup whipping cream
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Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with foil. Grease and lightly flour foil.
Combine first six ingredients in a small bowl. In another bowl combine pumpkin, sour cream, honey and vanilla.
In a large bowl beat butter until fluffy. Add sugar. Mix well. Beat in eggs one at a time. Add flour mixture alternating with pumpkin mixture. Spoon batter onto prepared pan. Bake 25 minutes or until tester comes out clean. Let cool in the pan on a wire rack.
Beat together first five ingredients until smooth. In a separate bowl whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Divide cooled cake into three equal rectangles. Place one rectangle on a serving plate and spread one cup of icing on top. Top with remaining two rectangles icing each one. Use remaining icing to cover entire cake. Chill to set at least two hours.