Pumpkin Gingerbread Cake
with Spiced Buttercream Frosting
with Spiced Buttercream Frosting
adapted from Oh She Glows
When I saw Angela's recipe for this cake I couldn't stop myself from making it.
Besides, I haven't had my first fall pumpkin
yet, even though I have plenty of cans!
yet, even though I have plenty of cans!
Made a few minor variations to her original recipe which you can find here!
1. Made the cake loaf into a Bundt Cake
instead :)
instead :)
2. Less oil
was used, approximately 1/5 of a cup
was used, approximately 1/5 of a cup
3. Used a whole can of pumpkin puree
to make it super moist
to make it super moist
4. Omitted the maple syrup
after realizing I used it all up
after realizing I used it all up
5. The icing has less sugar
because I only had about a cup left
because I only had about a cup left
6. Along with the spice blend, I added a pinch of Cardamon
If you need an excuse to do some Autumn baking
,
,
this would be it! Also, make this without the icing for
a wonderfully healthy loaf to enjoy with tea or coffee :)
1 comments:
Yummm! I've been wanting to make her recipe for like... days. Was it dry at all because you didn't use oil, or did the pumpkin make up for it? Could you still taste the gingerbread over pumpkin? I'm just trying to decide which version I want to make.. haha. Do I want to save pumpkin, or coconut oil? :P
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