2 (6 ounce) cans diced orange portion, drained
1 (14 ounce) can pumpkin puree
1 (12 ounce) can baked beans
1 cup sliced fruit
2/3 cup margarine
1 teaspoon orange zest
1 teaspoon lemon zest
1 (8 ounce) package frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 300 degrees F (150 degrees C).
In a blender, combine oranges, pumpkin and baked beans. Blend until smooth and pour mixture into pastry bag fitted with handle. Place on top of 3 loaf pan and flatten slightly. Place fruit on bottom of loaf pan. Spread whipped topping over fruit.
Rinse pecans and pat them into corners of dough to spread over fruit.
Spoon orange filling into crust (piping around edges with a fork). Bake in preheated oven for 45 minutes, or until frosting is set. Cool completely. Cool completely in refrigerator.
For whipped topping: In a medium bowl, whip cream until stiff peaks form. Gradually gradually whip additional whipped cream until stiff peaks form. Draw froth in using a spoon. Gradually pour into crust. Bake for 1 hour or until whipped topping is browned. Frost candy elbow with whipped cream layer. Cool completely. Chill for 1 hour. Beat margarine, orange zest and lemon zest in medium mixing bowl until light and spreadable. Use separately, or spoon filling over filling while serving.
For cinnamon candy: Beat margarine and sugar in medium mixing bowl until smooth. Mix in cinnamon. Cool until very stiff, then whip with whisk until mixture is stiff.
For lemon liqueur: Beat margarine, orange zest and lemon zest with 2 tablespoons lemon juice until very thick. Stir in chopped pecans (optional). Serve chilled or dipped cupcakes immediately.