Saturday, December 4, 2010
Gingerbread cake and pumpkin butter
The recipe is here. I tried substituting half the oil with applesauce this time around and the result is a slightly lighter cake that I don't feel too guilty about having for breakfast. If it's your first time though, I'd make the original recipe as is because really, it's worth it.
And the pumpkin butter, it's also somewhat of a holiday staple around here. It's great on toast and scones, stirred into oatmeal, or I'll put a dollop of it inside pumpkin muffins just before I throw them in the oven. Yumm!