Pumpkin Spice Cake
The cake is really moist and I only used half the quantity of drained pineapple specified in the recipe. Next time I mightn't use any pineapple at all because I have plans to completely turn the recipe upside down and inside out.
The best part of the cake as always is the cream cheese icing. I decided to fill the cake with the same icing as I love it so much.
As the recipe includes dates and toasted nuts, of course I had to decorate the top with a few extra fresh dates and some pecans.
The verdict? It's pretty good but I was left wondering how it would taste if I first cooked the pumpkin and maybe used butter instead of oil, then left out the pineapple, nuts and dates. If I ever revamp the recipe, I'll let you all know how it turns out.
I'm heading to Brisbane for a few days with the family so if I don't get the chance to post before Friday, I wish everybody a Happy Easter or Passover.
Bye for now,