Country Pumpkin Torte

Ingredients

• 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
  
• (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

Directions

1. Preheat oven to 350 degree 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 spread-
ing 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 length-
wise 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 refrig-
erate 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. Con-
tinue 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).