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    Country Pumpkin Torte


    Source of Recipe


    ???

    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 350º 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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