Let's end the year with cake!
I love it when cake and fate come together.
Back in October, I tried a recipe in The Little Big Book of Comfort Food (this is such a cute book) for a 9"x13" pumpkin cake with cream cheese frosting. The name of the recipe was actually pumpkin bars, but it seemed like cake to me. It tasted good, but it wasn't fabulous, and I was pretty sure the reason was the lack of any butter or oil in the batter (it had a cup of applesauce instead).
A few weeks later I came across two forgotten cans of organic pumpkin in the pantry and thought about making the cake again, this time with some butter, but decided not to. About an hour later I found myself at Beauty that Moves, where Heather was raving over her friend Cathleen's incredible pumpkin cake with orange cream cheese frosting, and taunting me with a mouthwatering photo.
I had all the ingredients, including the orange. (Dashing out to the grocery store for one or two ingredients isn't something I do these days since it requires an 80 mile drive). Like I said, cake and fate.
I had all the ingredients, including the orange. (Dashing out to the grocery store for one or two ingredients isn't something I do these days since it requires an 80 mile drive). Like I said, cake and fate.