It's the Great Pumpkin!

ROSEMARY HARRIS: So happy to find this recipe online (so I didn't have to type it.) I first made this cake at least 15 years ago! It was originally in a Better Homes & Gardens magazine. The only reason I remember that is because I misplaced the recipe (..this pre-dated everyone's being able to look up everything online and expecting to find it as I just did) and I CALLED the magazine - easily three years after I first saw it and someone there found the recipe and sent it to me. Can you imagine that kind of customer service now? Anyway..I make this every fall and since it's officially fall, here goes..

(btw..for some reason the pic only shows two layers but it's actually four layers. - two cakes sliced in half.) It's heavenly and you WILL look like a domestic goddess.


Old-Fashioned Pumpkin Torte
Prep: 50 min. Bake: 20 min. Cool: 10 min.

ingredients
2-2/3 cups toasted slivered almonds
1 cup graham cracker crumbs (about 15 square crackers)
1-1/4 teaspoons baking powder
1-1/4 teaspoons pumpkin pie spice
8 eggs, separated
3/4 teaspoon finely shredded orange peel
1-1/3 cups sugar
1 cup canned pumpkin
1-1/2 teaspoons vanilla
2 8-ounce packages cream cheese , softened
2/3 cup packed brown sugar
2 teaspoons vanilla
1/2 teaspoon pumpkin pie spice
2/3 cup finely chopped pitted dates or raisins
1/2 cup chunk-style applesauce
1/2 cup whipping cream
2 teaspoons sugar
1/2 teaspoon finely shredded orange peel

Directions
1. Grease and flour three 8x1-1/2-inch round baking pans; set aside. Process or blend almonds in small batches in a food processor bowl or blender container, covered, until nuts are finely ground but not oily. Transfer to a mixing bowl. Stir in crumbs, baking powder, 1 1/4 teaspoons pumpkin pie spice, and 3/4 teaspoon orange peel; set aside.

2. Beat egg yolks and 2/3 cup of the sugar in a small mixer bowl with an electric mixer on high speed for 6 minutes. Stir in pumpkin and vanilla. Fold in nuts.

3. Wash beaters. Beat egg whites in a large mixer bowl on medium speed until soft peaks form (tips curl). Gradually add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). Fold 1 cup of the egg white mixture into pumpkin mixture. Fold pumpkin mixture into remaining egg white mixture. Spread evenly in prepared pans.

4. Bake in a 350 degree F oven for 20 to 25 minutes or until light brown. Cool on wire racks for 10 minutes. Remove from pans; cool thoroughly on racks.

5. For the filling, in a small bowl beat the cream cheese with an electric mixer on medium speed until fluffy. Add the brown sugar, 2 teaspoons vanilla and 1/2 teaspoon pumpkin pie spice; beat well. Stir inthe dates and applesauce. Set aside. For the whipped cream, in small chilled mixing bowl beat the whipping cream, 2 teaspoons sugar and 1/2 teaspoon orange peel with an electric mixer on medium speed just until stiff peaks form. Set aside.

6. To assemble torte, split each cake layer in half horizontally. Place bottom of one split layer on a serving plate. Spread with about 2/3 cup of the Apple-Date Filling. Repeat with remaining cake layers and filling, ending with top cake layer. Spoon Sweetened Whipped Cream on top layer. Serve immediately or cover and chill up to 4 hours. Makes 16 servings.