Pumpkin Cake right out of the oven. Smells great...
Molasses added to cream cheese frosting gives it a pretty, golden hue
The pumpkin cake is officially party-ready :o)
At the party: a piece of pumpkin cake alongside a traditional Deshi dessert called "ChumChum". To that I say "delicious, yum yum"
- The cake tasted great with lots of pumpkin/spice flavor. It was light, moist and fluffy, not dense at all. Instead of walnuts, I could have use almonds, but I think I prefer this cake nut-free. Chewy raisins might be a nice addition too.
- Next time, I’ll decrease the leavening a little bit as the cake dipped ever so slightly in the middle. It wasn’t crater size or anything, but it could use some tweaking to bake up more evenly
- Consider adding 1-2 tsp of molasses to your favorite Cream Cheese frosting. It adds a nice dimension to the frosting.