Pumpkin Shortcake With Fall Fruit Medley

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
  • Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
  • Beat with an electric mixer on low to medium speed until smooth.
  • Pour batter into a greased and floured 8 inch round baking pan.
  • Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
  • Meanwhile in a large skillet melt the 2 tbsp butter or margarine. Stir in 1/4 cup packed brown sugar and cinnamon, 1/2 tsp orange peel and the cloves.
  • Cook and stir over medium heat until sugar melts and mixture is bubbly.
  • Stir in green apple, apple cider or juice, and prunes.
  • Cook and stir for 5 minutes.
  • Stir in cranberries.
  • Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
  • In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
  • Fold in 1/2 cup canned pumpkin.
  • Cool shortcake in the pan on wire rack for 10 minutes.
  • Remove cake from pan and split into 2 layers.
  • Place bottom layer on serving plate.
  • Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
  • Place remaining cake layer atop and repeat fruit layer.
  • Top with dollops of remaining pumpkin cream.
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