I love this time of year with all the wonderful “pumpkin” recipes. I wanted to try this recipe because it appeared so easy but yet elegant. And I wasn’t disappointed. This is such an easy recipe to make, and you can make it and freeze, even with the filling. As a matter of fact, it will probably taste better if you froze it for a couple of days. All the wonderful spices will “mesh” in the cake.
The filling is basically a buttercream recipe that I use to frost cakes and cupcakes. This buttercream can be frozen for up to several months. So it’s a great recipe to have. I am going to make this recipe again and add ground-candied ginger to the buttercream. I made that last year and it was absolutely delicious. The ginger gave it a flair that was unbeatable. I’m going to have a “Pumpkin Roll” taste test this weekend. You can make this recipe this weekend and freeze to get ready for Thursday. You will be that much ahead for Thanksgiving dinner.
This recipe was on the back of a Libby’s Pumpkin can.
No comments:
Post a Comment