I have a battered, broken, photo album of dessert/cookie recipes that literally falls apart in my hands every time I open it. I got organized once about 25 years ago and put all my recipes in four books. I have successfully avoided getting the rest of my recipes organized ever since.
Finally, this week I had a reason to try a decades old recipe because my friend and co-worker, Anna got promoted! She makes any work day way more fun, and has the patience of a saint, so she definitely deserved this cake.
This pumpkin cake was as good as my instincts told me it would be. How can you go wrong with pumpkin and butterscotch — in FALL?
The recipe was labeled as Pumpkin Bread in the old LA Times recipe, but it’s more like Pumpkin Cake. And the Butterscotch Frosting, is the perfect pumpkin sidekick.
People kept coming up to me raving over everything from the moistness, to the amazing butterscotch icing, to the perfectly rounded out spices, (which was good because I tweaked the original spice list). It’s easy and really delicious and since you’ll be falling back and have an extra hour this Sunday, why not give it a try? It’s an absolutely irresistible dessert to add to your Thanksgiving dessert table.
Pumpkin Cake with Butterscotch Icing
[cooked-recipe id=”20366″]
And if you’re looking for the perfect hostess gift for your Thanksgiving cook, how about a Hand that Stirs the Pot Wields the Power apron? Get the pot-stirrer in your family or friend group an apron that applauds the cook’s power. You can even change the color of the font to your favorite fall color.
And please help me out by following me. I need all the followers I can get. It just means you’ll get my blog directly in you email as soon as it comes out instead of having to catch it on social media. And if you like it, please re-post it. Re-posts are a great way of spreading the word! Thank you, thank you, thank you!