Country Pumpkin Torte
Source of Recipe
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List of Ingredients
2-2/3 cups all purpose flour
1 TB baking powder
1 tsp. pumpkin pie spice
3/4 tsp. baking soda
3/4 tsp. salt
3/4 tsp. ground cloves
1 cup shortening
1/4 cup full flavored molasses
4 eggs
1 cup milk
3/4 cup canned pumpkin
1 TB grated fresh ginger
1 recipe Cream Cheese Frosting (see recipe below)
1 cup packed brown sugar
1 recipe Candied Orange Peel (see recipe below ) (optional)
2 medium oranges
1-1/3 cups sugar
1/3 cup water
Sugar
Recipe
1. Preheat oven to 350� F. Grease and lightly flour three 9" or 8"
round
baking pans; set aside. Combine flour, baking powder, pumpkin pie
spice, baking
soda, salt, and cloves; set aside. In a large mixing bowl beat
shortening for 30
seconds; beat in brown sugar and molasses with an electric mixer on
medium to
high speed until smooth.
2. Add eggs, one at a time, beating for 1 minute after each addition.
In a
small bowl stir together milk, pumpkin, and ginger. Add dry ingredients
and
pumpkin mixture alternately to beaten mixture. Beat on low speed after
each
addition until combined. Pour batter into prepared pans.
3. Bake for 22 to 28 minutes or until a wooden toothpick inserted near
center
comes out clean. (If all three layers won't fit in oven at the same
time, or
if you do not have 3 pans, cover one-third of the batter and chill up
to 45
minutes before baking.) Cool cakes in pans on wire racks for 10
minutes. Remove
cakes from pans. Cool thoroughly on wire racks.
4. To assemble: Place one cake layer on serving plate; spread with
one-third
of the Cream Cheese Frosting. Top with second layer cake; spread with
one-third of the frosting. Top with third cake layer and remaining
frosting. Arrange
Candied Orange Peel on top, if desired.
Makes 16 servings.
Cream Cheese Frosting: In a large mixing bowl beat one 8-ounce package
softened cream cheese, 1/2 cup softened butter, and 2 teaspoons vanilla
with an
electric mixer on medium speed for 30 seconds. Slowly add 2 cups sifted
powdered
sugar and 1 tablespoon lemon juice, beating well. Add 2 cups additional
powdered sugar, beating well. If necessary, beat in additional powdered
sugar or
lemon juice until frosting reaches spreading consistency. Makes 16
servings
.
Make-Ahead Tip: Prepare and bake cake layers as directed; cool
completely.
Place cakes on baking sheets and freeze until firm. Once firm, place
cakes in
2-gallon freezer bags and freeze up to 3 months. Before serving, thaw
cakes at
room temperature several hours. Frost as directed.
Candied Orange Peel: Cut peels of oranges lengthwise into quarters,
cutting
just through the pulp to the surface of the fruit. Pry back the
quartered peel
with a spoon. Scrape away the soft, white part inside the peel. If
white pith
is left on, the peel will be bitter. Cut peel into 3/8-inch-wide
strips. Wrap
and refrigerate peeled fruit for another use.
In a 2 quart saucepan combine the 1-1/3 cups of sugar and the water.
Cover
and bring to boiling. Add orange peel strips. Return to boiling,
stirring
constantly to dissolve sugar. Reduce heat. Cook, uncovered, over
medium-low heat.
Mixture should boil at a moderate, steady rate over entire surface.
Cook,
stirring occasionally, for 15 minutes or until peel is almost
translucent.
Using a slotted spoon, remove peel from syrup, allowing it to drain.
Transfer
peel to a wire rack set over waxed paper. Set cooked peel aside until
cool
enough to handle but still warm and slightly sticky. Roll peel in
additional
sugar to coat. Continue drying on rack for 1 to 2 hours.
Store, tightly covered, in a cool, dry place for up to 1 week. Or,
freeze for
up to 6 months.
Makes 48 pieces (about 2 cups).
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