Spiced Pumpkin Layer Cake with Cream Cheese Frosting

This is a great cake. And even tho I know I will make changes when I make it again (and I will!), it does deserve 5 stars--even if only for the brilliant notion of putting a touch of pumpkin puree in the cream cheese icing which affects the flavor less than it does the aesthetics. The icing is a simply beautiful pale apricot color, setting off the layers of the cake perfectly. So what changes? Raisins instead of currants because the tiny currants rather disappear into the cake. And I'll use the bourbon-soaked raisins (a staple in my kitchen) for that extra bit of richness and flavor. I used unsweetened coconut this time and I think that was a good choice. I will also increase the spicing just a bit--a bit more clove and a touch of ginger.