Recipe turned out great, first time! Very flexible, handles modifications well. Reviews were very helpful. I made my own tweaks and it was fun. Used 1-1/2 cups light brown sugar and 1 cup white sugar. Doubled the cinnamon, so 2 tsp. A bit less than 1 tsp nutmeg. Omitted cloves and ginger, but used 1/4 tsp allspice. Used 1/2 cup extra light olive oil (which I always use when veg oil is called for) and 1/2 cup Muirhead Pecan Pumpkin Butter. Used 2/3 cup buttermilk rather than water. (I use the powdered Saco buttermilk, so I added the water with the liquid ingredients, and the buttermilk powder with the dry ingredients, per Saco instructions.) Poured it all into an anniversary Bundt pan (15-cup capacity), and the cake rose well above the top but did not overflow. I baked it 70 min but next time will try 65. Wonderful, delicious flavor and the pumpkin come through without tasting like a squash side dish; it's definitely a dessert. I think it might be interesting to mix in a little bourbon, or make a cream cheese frosting with a little bourbon. Hmmmm.
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Recipe turned out great, first time! Very flexible, handles modifications well. Reviews were...