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1
In a large mixing bowl combine flour, the 1/2 cup brown sugar, pumpkin pie spice, baking powder and baking soda.
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2
Add buttermilk or sour milk, shortening, 1/2 cup pumpkin, honey, egg and 1/2 tsp orange peel.
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3
Beat with an electric mixer on low to medium speed until smooth.
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4
Pour batter into a greased and floured 8 inch round baking pan.
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5
Bake at 350 for 35-50 minutes or until a wooden toothpick inserted near center comes out clean.
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6
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.
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7
Cook and stir over medium heat until sugar melts and mixture is bubbly.
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8
Stir in green apple, apple cider or juice, and prunes.
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9
Cook and stir for 5 minutes.
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10
Stir in cranberries.
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11
Cook and stir until cranberries soften and mixture becomes syrupy. Stir in toasted nuts. Set aside.
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12
In a medium mixing bowl, beat whipping cream and granulated sugar until soft peaks form.
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13
Fold in 1/2 cup canned pumpkin.
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14
Cool shortcake in the pan on wire rack for 10 minutes.
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15
Remove cake from pan and split into 2 layers.
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16
Place bottom layer on serving plate.
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17
Spoon half of the fruit mixture over bottom layer of cake. Top with half of the pumpkin cream.
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18
Place remaining cake layer atop and repeat fruit layer.
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19
Top with dollops of remaining pumpkin cream.
