Praline 'n' Cream Cake

1. Preheat oven to 325 degrees F. Grease two 9X1-1/2-inch round baking pans; set aside. In a heavy small saucepan, combine brown sugar, butter, and whipping cream. Cook over medium heat until mixture boils, stirring frequently. Divide mixture between prepared pans. Sprinkle with the 1 cup pecans. Set pans aside.

2. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.

3. In a large bowl, combine granulated sugar and oil; beat with an electric mixer on medium speed until combined. Add eggs, pumpkin, and finely shredded orange peel. Beat until well mixed. Beat in flour mixture until combined.

4. Carefully spoon batter over caramel-pecan layer in pans. (To prevent nuts from being pushed to the sides of the pans, spoon batter around edges first.) Bake for 40 to 45 minutes or until a toothpick inserted near the centers come out clean. Cool in pans on wire racks for 5 minutes. Carefully invert cakes onto wire racks, scraping out any pecan mixture that sticks in the pans and spreading on top of the cakes. Cool completely.

5. To assemble, place one of the cake layers, pecan side up, on a cake plate. Spread half of the Orange Whipped Cream over cake layer. Top with the remaining cake layer, pecan side up. Using a pastry bag fitted with a large star tip, pipe swirls of Orange Whipped Cream atop cake. If desired, garnish with toasted pecans and Candied Orange Peel. Makes 12 to 14 servings.

Orange Whipped Cream
Chill a very large bowl and the beaters of an electric mixer. In the chilled bowl, combine 1-1/4 cups whipping cream, 1/4 cup powdered sugar, and 1 teaspoon finely shredded orange peel; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).

Candied Orange Peel
Cut peels of 2 oranges lengthwise into quarters, cutting just through the pulp to the surface of the fruit. Pry back the quartered peel using the back of a spoon. Using the bowl of the spoon, scrape away the pith (the soft, white part inside the peel). Cut peel into 1/4-inch-wide strips. Wrap and refrigerate peeled fruit for another use. In a 2-quart saucepan, combine 1-1/3 cups granulated sugar and 1/3 cup water. Cover and bring to boiling, stirring occasionally. Add orange peel strips. Return to boiling, stirring to dissolve sugar; reduce heat. Cook, uncovered, over medium-low heat about 15 minutes or until peel is almost translucent, stirring occasionally. Mixture should boil at a moderate, steady rate over the entire surface. Remove from heat. Using a slotted spoon, remove peel from syrup, allowing excess syrup to drain off. Transfer peel to a wire rack set over waxed paper. Let cooked peel stand until cool enough to handle, but still warm and slightly sticky (5 to 10 minutes). Roll peel in additional granulated sugar to coat. Continue drying on the rack for 1 to 2 hours. Store, tightly covered, in a cool, dry place for up to 1 week or freeze for up to 6 months.

Test Kitchen Tip
If you want the glitz of a candied orange peel garnish but don't have time to make it, look for candied peel at a fine candy store or specialty kitchen shop in your area.