Pumpkin Orange Cake

Southern Living, 2004

Makes 14 servings

    1/2 cup sugar                                                  
    1/2 cup butter softened                                        
    15 ounces canned pumpkins                                      
    1 lg. egg                                                      
    1/2 teaspoon vanilla extract                                   
    2 3/4 cups sifted cake flour                                   
    1 teaspoon baking soda                                         
    1/2 teaspoon salt                                              
    1/2 teaspoon baking powder                                     
    1/2 teaspoon ground cinnamon                                   
    1/4 teaspoon ground ginger                                     
    1/4 teaspoon ground nutmeg                                     
    12 ounces fat free evaporated milk                             
    Cooking spray                                                  
    3 cups sifted powdered sugar                                   
    6 ounces low fat cream cheese softened                         
    1 teaspoon grated orange rinds                                 
    2 cups mandarin oranges in light syrup, drained                
    1 cup pomegranate seeds (about 2)                              

You can also prepare this in a 13 x 9-inch pan (bake fo 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 21 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

Preheat oven to 350°.

Place granulated sugar and butter in a large bow and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray. Sharply tap pans once on counter to remove air bubbles.

Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered suger and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheem frosting over top, but not sides of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.


CALORIES 338 (26% from fat), FAT9.6g (sat 5.9g. mono 2g. poly 0.4g): PROTEIN 5.9g, CARB 58.5g, FIBER 1.2g, CHOL 28mg IRON2.3mg SODIUM 354mg CALC 102mg

MY NOTE: Oranges are small and slippery--make sure the frosting comes almost to edge so that the slices have something to stick to.  May need two rows of oranges (3-4 c).  I used 8 oz. of cream cheese and 1/3 cup more powdered sugar (may want to use 1/2 c more).  Used cherry preserves instead of pom seeds and was just fine.

MXF