'GOLDEN DAYS' ~ PRALINE PUMPKIN TORTE

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July."

~ Henry David Thoreau

~ Golden days

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PRALINE PUMPKIN TORTE

... A perfect ending for a festive dinner (from Sunset clipping ~ Nov 2005)

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3/4 cup firmly packed brown sugar

1/3 cup unsalted butter

3 Tsp. plus 1 3/4 cup whipping cream

1 cup chopped pecans

4 large eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

2 cups cooked pumpkin (canned fine)

1 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. ground cinnamon

3/4 tsp. ground ginger

3/4 tsp. ground nutmeg

1 tsp. baking soda

1 tsp. salt

1/4 cup powdered sugar

• Preheat oven to 350-degrees. Butter 2 9-inch round cake pans. Line bottoms of pans with parchment.
• PRALINE: In heavy 1-2 quart pan over low heat, stir brown sugar, butter, and 3 Tbsp. whipping cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.
• CAKE: In a bowl, bet eggs, granulated sugar, and oil until well blended. Stir in Pumpkin and 1/2 tsp. vanilla. In a bowl, whisk together flour, baking powder, spices, baking soda, and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.
• Bake cake until toothpick inserted in center comes out clean, 30-35 minutes. Let cool in pans on racks about 5 minutes; invert onto racks and remove pans and paper. Let cool completely, about 1 1/2 hours.
• TOPPING: Up to 6 hours before serving, beat remaining 1 3/4 cups whipping cream on high speed in chilled bowl until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 tsp vanilla just until blended.
• ASSEMBLE: Set one cake layer, pecan praline side up, on serving platter. Spread two-thirds of whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture. Sprinkle with remaining 1/4 cup chopped pecans. (12 servings)