This drew raves! I used mashed, cooked sweet potato in place of the pumpkin. There is very little discernible difference between pumpkin puree and sweet potato puree in baked goods, so I consider it pretty much equivalent. Used 2 medium sized sweet potatoes, microwaved on high for 8 minutes, then peeled and mashed. Added 2 Tb dark rum, 2 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp ground cloves. I cut the oil back to 1 cup. The last 1/4 cup is unnecessary. The resulting texture was moist, the crumb very fine. I glazed it with a thick cream cheese/rum glaze (4 oz softened cream cheese mixed with 2 Tb softened butter, 2 cups powdered sugar, 2 tsp dark rum, 2 tsp orange juice and the freshly grated rind of an orange) when the cake was fully cool. The cake was inhaled within minutes, and whereas the praise was unanimous, a few guests paid the ultimate compliment of saying it was the best cake they had ever eaten - no faint praise! Thank you for an extraordinary recipe.
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