Ugh. This recipe so sounded similar to my grandma's fudge recipes but a waaay smaller batch and a different flavor. I just had to try it - I was so hopeful. It did NOT turn out well at all and I think it mostly had to do with the directions but there wasnt a very maplely flavor and I use tsp extract. It's still edible so I'll bring it to Thanksgiving dinner and hope it gets eaten rather than wasted.

Reviewed On: Nov. 24, 2011

I added more cinnamon and a dash or two of nutmeg and ginger - till it smelled right. To cut calories I used 3/4 cup applesauce and 1/2 cup oil. I preferpureed fresh pumpkin in place of canned. I lightly beat the eggs before adding them too. Cream cheese icing dusted with cinnamon complimented it perfectly and made for a fantastic presentation. I baked it for a birthday party where the birthday girl requested pumpkin cake. She and all our friends LOVED it. So moist! I'll be proud to serve it again, thanks for this recipe!

Reviewed On: Nov. 22, 2011

Delicious and versitile this recipe can be modified to suit your taste. Thanks so much for sharing!

Reviewed On: May 15, 2011