Spiced Pumpkin Cake
What says fall more than pumpkin and spice?
What says fall more than pumpkin and spice?
Was not overly impressed. Tasted more like a gingerbread cake. I would leave out the molasses next time, and did think it was a bit on the dry side. Guests liked it, but I was not crazy about it. Smelled wonderful while baking.
Hmmm not sure why it was dry and blah. I used cake flour rather than all purpose flour, maybe that was it. Also I added a few shakes of Pumpkin spice for flavor.
this cake was so BLAH!!!!...dry... will not be serving it to my guests on THANKSGIVING!!!!!
The cake came out perfect, soft and moist just the way I like it. I substituted the flour to 1 cup wholewheat flour + 2 cups plain flour, sugar to 1 cup granulated sugar + 1/2 cup muscovado sugar, molasses to maple syrup. Used low fat instead of whole milk. Didn't use canned pumpkin puree. I used fresh pumpkin which was steamed so it was easier to mash. I didn't frost the cake and it still tasted fantastic! This will definitely be on my favourites list.
Good idea using orange instead of lemon. I think that would compliment the flavor of the cake well.
My family of picky eaters absolutely love this cake. Some even said it was their favorite cake ever. I used sea salt with the large crystals and raw cane sugar, and it came out great. I am planning to experiment with some substitutes to try and make a low fat version. I will post the results.
Need clarification - the kosher salt I have is pretty large crystals - is that what I'm supposed to use, or a finer salt crystal?/ Please help - want to make this for a party this weekend!
Many of us use 1-2% milk because we're watching calories and our fat intake. There are many recipes where whole milk only is needed and I certainly use it then.
I Love, love this cake. It's so moist. A cake that doesn't last long, even my "I don't eat desserts" son, had a piece and enoyed it! He even took some home. I used 1/2 &1/2, This cake will be on my Fall favorite recipes file!
You are totally right....its all about the fat content in the milk which helps recipes turn out their best. It has nothing to do with the amount of sugar....skim milk and whole milk have almost the SAME amount of sugar...its the fat thats different.
Made this for Thanksgiving for two separate parties and everyone loved it. Instead of using a bundt pan I used a pan that makes six largish muffins. I had no idea how much the mixture would rise in the oven so I just filled it right to the top....it rose quite a bit. Way more than expected. The muffins were massive, like Hulk muffins - but it all worked out okay. Overall - flavorful, moist and quite pretty (even when made with a gargantuan muffin tin). There were no leftovers.
LOVE this cake!! I did substitue 1/2 & 1/2, works perfectly. Amazing texture, moist, LOVE it, I tell ya!
FABULOUS!!!! My daughter and I made it once and shared with my Grandma and made it a second time by popular demand:) I used 1% milk and substituted brown sugar & corn syrup instead of molasses. It is an easy, yummy cake.
I wonder if I can substitute 1 1/2 c. Sucanat and leave out the molasses...
I made this recipe in loaf pans using leftover half & half (don't buy whole milk either) and added ginger, nutmeg and cinnamon. It turned out really well and my granddaughters loved it. Will do it again and try 1% milk. Nice texture and crumb and excellent flavor.
people can rate a recipe without making a comment, you can only see the comments
To andiros: You will be disappointed if you use skim milk as a substitute. Like you, I do not buy whole milk. But from past experiences I have found that it is worth buying a pint of whole milk when baking a cake or other dessert that calls for it. I'm not sure how to explain it, but it just doesn't come out exactly right when using skim milk. There may be another substitute that would work but I don't know what it would be. Hope this helps.
I completely agree with both of you! I immediately go to the comments because that is where you learn the tips for the recipes. What is the point of ratings if they are just stars?! Dumb idea...
I made this recipie for a Halloween party and got so many compliments on it.I don't have a bundt pan so I had to use a regular cake pan, but it still came out great. It was very moist.
Might like to try this--is it possible to substitute skim for whole milk or is there a better sub? I don't buy whole milk. Thanks!
I hear your pain, rareplais. The ratings are so much more useful-- and fun-- when people comment. But some people-- apparently 344 of them, this time-- just click on a star rating and comment not at all. Boring, huh?
If it says "344 user ratings", why can't I see them anywhere? tks.