What would you prefer? Cake is lovely, deep and moist.....pumpkin with spices:)If you were to ice it, what would you use?I feel it might be better as a loaf, but hate the thought of eating so much butter (really, there is no other way!) Any ideas?
parkvale58956,
Oct 27, 2:04am
How about a cream cheese icing as used on carrot cakes?
smileeah,
Oct 27, 2:11am
That sounds good. Maybe with orange rind added?
cookessentials,
Oct 27, 2:27am
if it is anything like my pumpkin loaves, I wouldn't ice it at all.
pam.delilah,
Oct 27, 2:30am
and a littlebit of spice added. Also can you post recipe
oakhills,
Oct 27, 3:00am
2 lge cups pumpkin (dry roasted) 1.5 - 2 cups sugar 1 cup oil 3 eggs 3 cups flour .5 tsp salt .5tsp BP 1 tsp Baking Soda 1 tsp gr. cloves 1 tsp cinnamon 1 tsp nutmeg
Blend pumpkin, sugar egg and oil.Sift dry ingredients.Pour pumpkin blend into dry ingredients and mix well.Cook in average oven for an hour and a half.
Piece of cake:)
pam.delilah,
Oct 27, 3:07am
thanks you oakhills, for posting this recipe.
sp0_0kie,
Oct 27, 9:14am
yep, cream cheese icing is the best with pumpkin pie... mmmm
sis inlaw is american & when they came over to visit last, she made one & oh so devine, well she sent me tins of the stuff & I still have 2 left, hesitant to use them but guess I better lolz.
so guessing it would be the same.
oh they use cream cheese icing in the recipe for a swiss roll type pumpkin slice & it is devine, but just as nice with the pie itself hehe.
elliehen,
Jun 26, 9:12am
As a compromise, I sometimes make a thin butter icing and drizzle it from a spoon in zigzags across a cake.That way, it looks decorative and special but you're not over-indulging in either butter OR cream cheese!
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