INGREDIENTS

INSTRUCTIONS

PUMPKIN CAKE
CRANBERRY COMPOTE
In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand
1 minute. Stir over low heat until gelatin is completely dissolved, about 3
minutes. In medium saucepan, combine egg yolks, sugar and salt. With wire
whisk, beat mixture until very thick. In small saucepan, heat milk just to
boiling point; whisk in egg mixture. Cook egg mixture over low heat,
whisking constantly, until mixture thickens like a light custard. Remove
from heat; stir in gelatin. Transfer mixture to a large bowl; stir in
prepared cranberry compote; chill until mixture mounds, about 1 hour. Whip
heavy cream; reserve 1/2 cup for garnish. Fold remaining cream into
cranberry mixture. If desired, sprinkle cake with brandy, then spread with
preserves.
To assemble, place one cake layer in the bottom of a 3-quart glass bowl,
then spoon on half of the cranberry mixture. Top with remaining cake layer,
then spoon on remaining cranberry mixture. Garnish with reserved whipping
cream.
PUMPKIN CAKE: In a large bowl with an electric mixer, beat 1 3/4 cups
all-purpose flour, 1 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1
teaspoon pumpkin pie spice, 1/2 teaspoon salt, 1/3 cup softened butter and
2/3 cup milk for 2 minutes. Add 1 egg and an additional 1/3 cup milk; beat
2 minutes. Fold in 1/2 cup pumpkin puree. Pour into a greased 9-inch round
cake pan. Bake in a 375-degree oven for 35 minutes or until toothpick
inserted in center comes out clean.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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