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Country Pumpkin Torte

Top this special spice cake with candied orange peel.





List of Ingredients



• 2 2/3 cups all-purpose flour
  
• 1 T 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-flavored molasses
  
• 4 eggs
  
• 1 cup milk
  
• 3/4 cup canned pumpkin
  
• 1 T grated fresh ginger
  
• 1 recipe cream cheese frosting (recipe follows)
  






Instructions



1. Preheat oven to 350 degrees. Grease and lightly flour three 9" x 1 1/2" or 8" x 1 1/2" round baking pans; set aside.
   
2. Combine flour, baking powder, pumpkin pie spice, baking soda, salt, and cloves; set aside.
   
3. 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. Add eggs, one at a time, beating for 1 minute after each addition.
   
4. In a small bowl stir together milk, pumpkin, and ginger.
   
5. Add dry ingredients and pumpkin mixture alternately to beaten mixture. Beat on low speed after each addition until combined. Pour batter into prepared pans.
   
6. Bake for 22 to 28 minutes or until a wooden toothpick inserted near center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
   
7. To assemble: Place one cake layer on serving plate; spread with 1/3 of the cream cheese frosting. Top with the second layer cake; spread with 1/3 of the frosting. Top with the third cake layer and remaining frosting. Arrange candied orange peel on top, if desired. .
   
8. CREAM CHEESE FROSTING: In a large mixing bowl beat one 8-oz pkg softened cream cheese, 1/2 cup softened butter, and 2 tsp vanilla with an electrix mixer on medium speed for 30 seconds. Slowly add 2 cups sifted powdered sugar and 1 T 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.
   






Final Comments


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.