Instructions

CANDIED ORANGE ZEST

1. Fill a medium saucepan about halfway full with water and bring to a boil. Use a
   vegetable peeler or sharp knife to remove the peel of each orange in vertical strips, being careful not to include the bitter pith. Next, cut each piece into julienne strips.
2. Add the zest strips to the boiling water and reduce the heat to a simmer and continue to cook for about 15 minutes.
3. Drain the zest in a mesh sieve and rinse. Using the same saucepan, combine 1 cup sugar, ¾ cup water and cream of tartar and bring to a boil, stirring until the sugar has dissolved. Add zest and cover the saucepan and reduce the heat to low. Let simmer for 15 minutes. Drain zest through a mesh strainer and add to a medium bowl with ½ cup sugar mixing with a spoon to combine. Spread candied orange zest on a baking sheet lined with paper towels to dry at least 2 hours before using.

CAKE

1. Spray 2 8-inch round cake pans with nonstick baking spray and set aside. Adjust an oven rack to the center position and heat oven to 350 degrees. In a large bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, allspice, cardamom and salt to combine.
2. In the bowl of a stand mixer, combine the pumpkin, sugar and oil on medium-low speed for 2 minutes.
3. Add eggs in one at a time, on low speed beating until just combined. Stir in orange peel.
4. Add the dry ingredients into the wet ingredients and beat on low speed until just combined. Give the batter a final stir by hand with a rubber spatula. Divide cake batter between prepared cake pans and bake for 30 to 35 minutes or until a wooden skewer inserted in the center comes out with a few moist crumbs attached. Let cakes cool in their pan for 10 minutes and then invert on to cooling racks to cool completely.

FROSTING

1. Sprinkle ½ cup powdered sugar over a 12-inch nonstick skillet. Cook over medium heat without stirring until the sugar melts, swirling the pan occasionally. (Be sure not to stir the sugar or it can crystallize and seize.) Keep a careful watch on the caramel, shaking and tilting the pan as needed, allowing the sugar to melt evenly. Once the sugar has melted, continue to cook until the sugar turns an amber color, stirring occasionally, about 2 minutes. Add ½ cup heavy cream, vanilla extract and salt. Stir until the caramel bits dissolve, and then stir in remaining 1 tablespoon heavy cream. Stain through a fine mesh sieve into a bowl and let come to room temperature, about 30 minutes.
2. Sift remaining 1 ½ cup powdered sugar into a sheet of wax or parchment paper. In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese and butter until combined. Gradually add the powdered sugar in. Beat in cooled caramel. Cover and chill in the refrigerator, about 2 hours or until firm enough to spread.

ASSEMBLE

1. Trim any cake domes that may have formed during baking to create 2 even layers of cake. Place 1 cake layer on a cake platter and spread about 2/3 cup frosting on top. Place the second layer of cake, (cut side down) on top of the first layer. Spread remaining frosting on top and sides of the cake in a swirl pattern. Sprinkle with candied orange peel.