We just tried this recipe after deeping frying a turkey for thanksgiving. Due to the timing of other dishes, etc, I didn't make the glaze, but they were a hit none the less!

Reviewed On: Nov. 23, 2007

I added 1 egg, to make it moist, but not too cakey & also added cinnamon, ground ginger, raisins & pecans. It appeared a bit overbaked, so for fear of it being too dry, I made a cream cheese frosting & glazed it while still warm, then sprinkled chopped pecans to make it more attractive, as it was to be served to company. The texture was a bit crumbly, not what I expected. We liked the flavor, but I wish I would've tried something else for company. I will try this one more time before moving on to other pumpkin cake recipes, but next time, I will cut 5-10 minutes off of the baking time & add 1/2 cup oil to see if that helps.

Reviewed On: Jan. 20, 2007