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Thanksgiving: Country Pumpkin Torte

Source of Recipe


Better Homes & Gardens, November 1998






List of Ingredients



• 2-2/3 cups all-purpose flour
  
• 1 Tbsp 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 cup packed brown sugar
  
• 1/4 cup dark molasses
  
• 4 eggs
  
• 1 cup milk
  
• 3/4 cup canned pumpkin
  
• 1 Tbsp grated fresh ginger
  
• *
  
• -- Cream Cheese Frosting --
  
• 1 (8-oz.) pkg. softened cream cheese
  
• 1/2 cup softened butter
  
• 2 tsp vanilla
  
• 4 cups sifted powdered sugar, divided
  
• 1 Tbsp lemon juice
  
• *
  
• Candied orange peel, optional *
  






Instructions



1. Preheat oven to 350 degrees. Grease and lightly flour three 9x1-1/2" or 8x1-1/2" round baking pans; set aside. Combine flour, baking powder, pumpkin pie spice, baking soda, salt and cloves; set aside.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. Meanwhile, make the frosting: In a large mixer bowl, beat cream cheese, butter and 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 the remaining 2 cups powdered sugar, beating well. If necessary, beat in additional powdered sugar or lemon juice until frosting reaches spreading consistency.
   
   
6. 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.
   
   






Final Comments


* For candied orange peel, see separate recipe in same category.