Well, with all of my “Fall” baking, you knew at some point you would see some pumpkin. And well, here it is. In fantastic cake form. This cake originally had many more components to it, as many of Desaulniers recipes do, but I simplified it. Now you may be looking at the recipe thinking, that is simple? I would like to point out that I didn't say IT was simply, just simplified. I must say that this is one of the tastiest cakes I have made in awhile, and well, I bake a lot of cakes as you know. This cake is so moist from not only the pumpkin but the buttermilk(yes, again with the buttermilk). It also has a wonderful brown sugar icing(yes, again with the brown sugar icing). This icing is very different from the one with the spice cake. It is creamy, and tangy(like you would swear there is a little cream cheese in there...but there is not). It is interesting to spread though and I highly suggest you make a crumb coat. The butterscotch filling is very light and reminds me of the mousse … [Read more...]

I've been staring at the calender so hard that I am surprised I haven't burnt a hole through it...but then again I might have cause for concern IF I could indeed do that. August needs to hurry up and go away....as I sit typing with sweat rolling down my knees. Ugh. September is so very close I can see it and yet stupid August is protesting and dragging it's feet like a white trash kid throwing a tantrum in the middle of the Kmart aisles. I of course continue to cook as if it is not Summer. This time around making a spice cake. I decided to add huckleberry flavored honey(I buy a brand called Anna's) to the spice cake. The flavor is very subtle so I think next time I will add even more. If you don't have flavored honey you will be fine just adding plain old honey. I like this cake because not only does it use flour but it uses egg whites as if it were a flourless cake. I also like to glaze the cake while it is still in the pan. That way all the good stuff seeps into the bottom of the … [Read more...]