Country Pumpkin Torte

This high and mighty layered spice cake stands tall and proud on any dessert table.

Prep Time:
30 mins
Bake Time:
22 mins
Total Time:
30 mins


  • 2 ⅔ cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon pumpkin pie spice

  • ¾ teaspoon baking soda

  • ¾ teaspoon salt

  • ¾ teaspoon ground cloves

  • 1 cup shortening

  • 1 cup packed brown sugar

  • ¼ cup full-flavored molasses

  • 4 eggs

  • 1 cup milk

  • ¾ cup canned pumpkin

  • 1 tablespoon grated fresh ginger

  • 1 recipe Cream Cheese Frosting (see recipe below)

  • 1 recipe Candied Orange Peel (see recipe below ) (optional)

Cream Cheese Frosting

  • 1 8 ounce package cream cheese, softened

  • ½ cup butter, softened

  • 2 teaspoon vanilla

  • 4 cup powdered sugar, sifted

  • 1 tablespoon lemon juice

Candied Orange Peel

  • 2 oranges

  • 1 ⅓ cup sugar

  • water


  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.

To assemble:

  1. 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

  1. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed for 30 seconds. Slowly add powdered sugar and lemon juice, beating well.

  2. Add additional powdered sugar, beating well. If necessary, beat in additional powdered sugar or lemon juice until frosting reaches spreading consistency.

Candied Orange Peel

  1. 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.

  2. In a 2-quart saucepan combine the 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.

  3. 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.

  4. Store, tightly covered, in a cool, dry place for up to 1 week. Or, freeze for up to 6 months.

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.

Nutrition Facts (per serving)

467 Calories
25g Fat
56g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 467
% Daily Value *
Total Fat 25g 32%
Saturated Fat 11g 55%
Cholesterol 85mg 28%
Sodium 356mg 15%
Total Carbohydrate 56g 20%
Protein 5g
Vitamin C 1.2mg 6%
Calcium 111.1mg 9%
Iron 2.5mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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