How Do You Make Pumpkin Cranberry Torte?
• Prepare the oven and pan. Preheat the oven to 375ºF/190ºC. Grease the sheet pan, then line with parchment paper. Sprinkle a little flour on the paper. • Sift the flour into a bowl. Add the baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to combine. • Beat the eggs in a separate bowl. If using egg replacer, follow the instructions to prepare. • Add the pureed pumpkin to the egg or egg replacer mixture. Mix together quickly. Pour the pumpkin mixture into the dry ingredients gradually. Mix enough to incorporate. Fold in the craisins. • Pour the batter into the prepared pan. Place in the oven and bake for 10 minutes. • Remove from the oven. Allow to cool on a wire cooling rack, sitting in the pan. • Prepare the filling/topping in another bowl as the cake cools. Mix the cream cheese or Toffuti, powdered sugar, and topping together. Add the grated ginger root. Mix to combine. • When cooled enough to handle, mold the cake into a mold. Grease the mold and sprinkle powder
