Post by marlaoh on Nov 23, 2002 9:19:45 GMT -6
Country Pumpkin Torte
2-2/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cloves
1 cup shortening
1/4 cup full-flavored molasses
4 eggs
1 cup milk
3/4 cup canned pumpkin
1 tablespoon grated fresh ginger
1 recipe Cream Cheese Frosting (recipe follows)
1 cup packed brown sugar
1 recipe Candied Orange Peel (recipe follows)(optional)
2 medium oranges
1-1/3 cups sugar
1/3 cup water
Sugar
1. Preheat oven to 350 degrees F. Grease and lightly flour three 9x1-1/2-inch or 8x1-1/2-inch 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.Make
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.
2-2/3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cloves
1 cup shortening
1/4 cup full-flavored molasses
4 eggs
1 cup milk
3/4 cup canned pumpkin
1 tablespoon grated fresh ginger
1 recipe Cream Cheese Frosting (recipe follows)
1 cup packed brown sugar
1 recipe Candied Orange Peel (recipe follows)(optional)
2 medium oranges
1-1/3 cups sugar
1/3 cup water
Sugar
1. Preheat oven to 350 degrees F. Grease and lightly flour three 9x1-1/2-inch or 8x1-1/2-inch 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.Make
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.