1 author: Sunset magazine Nov. 20005
2 directions: 'Preheat oven to 350F. Butter 2 9” round cake pans. Line bottoms of
3 pans with cooking parchment. In a heavy 1 to 2 quart pan over low heat, stir
4 brown sugar, butter, and 3 T. whipping cream until melted and blended, about 5
5 min. Pour half the brown sugar mixture into each of the cake pans. Sprinkle
6 chopped pecans evenly into pans.
9 In a bowl, with a spoon, beat eggs, granulated sugar, and oil until well blended. Stir
10 in pumpkin and ½ t. vanilla. In a bowl, whisk together flour, baking powder,
11 cinnamon, ginger, nutmeg, baking soda, and salt to blend. Whisk dry ingredients
12 into pumpkin mixture until well blended. Pour half the batter into each of the
13 pans; smooth top. Bake until a toothpick inserted in the center of cakes comes
14 out clean, 30 to 35 min. Let cool in pans on racks about 5 min., then invert
15 onto racks and remove pans and paper. Let cool completely, about 1½ hours.
18 Up to 6 hours before serving, in a bowl, with an electric mixer on high speed,
19 beat remaining 1¾ C. whipping cream until soft peaks form. On low speed, beat
20 in powdered sugar and remaining ½ t. vanilla just until blended. Set one cake
21 layer, pecan praline side up, on a serving platter. Spread ⅔ of the whipped cream
22 mixture. on top. Set second layer, praline side up, on top. Cover with remaining
23 whipped cream mixture. Sprinkle with remaining ¼ C. pecans.'
31 name: firmly packed brown sugar
45 name: plus 1¾C. heavy whipping cream
59 name: 'eggs (Estes Park: 5)'
66 name: granulated sugar
80 name: Cooked Pumpkin (I use 1 small can)
94 name: all-purpose flour
101 name: 'baking powder (Estes Park: 1 t.)'
129 name: baking soda (Estes Park ½ t.)
146 name: Praline Pumpkin Torte