Having never seen the book before signing up, I didn’t realize quite the challenge it will be to make many of the recipes parve without using unnatural ingredients, but I am planning on doing the best I can. I can’t post the recipes in their entirety but will be posting the substitutions I used to make it parve, and am always happy to answer any questions.
Because of a variety of other baking commitments this week (not to mention all the other things in life that fill the day) I didn’t have time to make the complicated Burnt Orange Buttercream that accompanies the pumpkin cake, but I was so excited about the bake along that I wanted to at least make the cake so I could get started. I will step up and make the recipes in all their complicated glory in the future, but I just couldn’t wait to start. Also, I love pumpkin and it is already November and I haven’t made one pumpkin dessert yet this year so it is high time.
Well I am glad that I made this cake. The original cake was parve, so it required no tinkering on my part. (The buttercream, however, is a whole different story). In the interest of pawning the cake off on the people I work with, I baked cupcakes with half the recipe instead of making a single bundt cake. I absolutely loved them! The texture is light and lovely, and the pumpkin flavor shines with the warmth of the spices. In trying to keep with the original flavors I glazed them with an orange glaze and loved the combination of pumpkin and orange. I am sure that with the buttercream they would have been out of this world, but even without they sure were a tasty way to start November. To see what all the other Heavenly Cake Bakers have made this week click on the widget in the sidebar.