Canned pumpkin is hard to get where I live, but fresh pumpkin is always available, so I bought fresh pumpkin. I roasted a large chunk of pumpkin in the stove until it was soft and then spooned it into a bowl, blended it with a hand blender & used it in place of the canned pumpkin. Canned would have been a lot easier, but I don't think it affected the taste, and if anything maybe even made it better. Other adjustements I made: 3/4 c. of brown sugar, used the pecans in place of the cranberries, and used 1/2 c. applesauce & 1/2 c. oil. I think next time I might even try cutting back more on the oil and putting in more orange juice instead. I think it would have tasted better with more orange juice in the batter and it would have sweetened the bread more. The only unhealthy thing about this cake is the 4 eggs. I have high cholesterol. I would like to try it with maybe 2 whole eggs & then egg beaters or egg whites next time. All in all though, this cake was very moist & I enjoyed it alongside a nice cup of tea.
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Canned pumpkin is hard to get where I live, but fresh pumpkin is always available, so I bought...