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Christmas Cranberry, Pear And Walnut Torte With Cream Cheese

Note from archive maintainer: This file is incomplete, missing the
recipes for the frosting and poached pears. However, you should
be able to find comparable recipes for the frosting and pears in
other parts of the archive.

2 3/4 cups chopped toasted walnuts
1 cup all purpose flour
1/2 cup plain dry breadcrumbs
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
6 large eggs
1 1/2 cups sugar
1/2 cup golden brown sugar, (packed)
1 cup unsalted butter, melted, lukewarm (2 sticks)
1/2 cup fresh or frozen cranberries
Cream Cheese-Orange Frosting
Poached Pears with Cranberry Puree

Position rack in center of oven; preheat to 375F. Butter two
9-inch-diameter cake pans. Line bottom of pans with waxed paper.
Butter and flour waxed paper; tap out excess flour.

Blend 2 cups walnuts and flour in processor until walnuts are finely
ground. Add breadcrumbs, orange peel, spices and salt. Using
on/off turns, process just until blended.

Using electric mixer, beat eggs in large bowl until frothy.
Gradually beat in 1 cup sugar and brown sugar. Continue beating
until mixture is thick and triples in volume, about 6 minutes.

Fold flour mixture and melted lukewarm butter alternately into egg
mixture, beginning and ending with flour mixture (do not overmix
or batter will deflate). Divide batter between prepared cake pans;
smooth tops. Bake cakes until golden and tester inserted into
center comes out clean, about 25 minutes. Transfer pans to racks;
cool 5 minutes. Invert cakes onto racks; cool completely. Remove
waxed paper.

Toss cranberries with remaining 1/2 cup sugar in small bowl to
coat. Transfer berries to plate. Cover and freeze.

Place 1 cake layer on platter. Spread with 1 cup frosting. Top
with second cake layer. Spread remaining frosting over top and
sides of torte. Press remaining 3/4 cup walnuts onto torte sides.
Arrange poached pears in concentric circles atop torte.

Rewarm cranberry puree in small saucepan over medium heat. Brush
some puree over pears. Transfer remaining puree to bowl. Garnish
torte with frozen sugarcoated cranberries. Serve torte with puree.

Makes 10 servings.

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