Brown Butter Pumpkin Cake

Comment

Comment by Sandra Smiley on November 18, 2016 at 11:13am

I love pecans in salads, just plain.  Never tried them glazed in a salad.  This was my first time using pumpkin seeds and crystalized ginger and I loved both of them.  I will definitely make extra topping next time and fill as you plan to do.

Comment by Goreti on November 18, 2016 at 10:03am

This what I was thinking of doing.  Chop them and mix with the frosting for the filling.  I can just taste it.  yumm  I actually like to make glazed pecans just to eat as a snack or add to salads.  Have 2 pkgs of pecans on hand.

Comment by Sandra Smiley on November 18, 2016 at 9:05am

You are very welcome. When I make it again, I will chop the nuts a bit because the halves make it too hard to cut.

Comment by Goreti on November 18, 2016 at 8:25am

I did get the recipe and pinned it. Thank for sharing

Comment by Sandra Smiley on November 17, 2016 at 8:01pm

I have already decided they topping needs to be used as a filling, too.  It is delicious.  Did you get the recipe?  The cake is quite dense and sturdy.

Comment by Goreti on November 17, 2016 at 6:51pm

I'm trying to figure out when I can make this delicious looking cake.  Think I'm going to ask my niece if she thinks she would want one of the stacked cakes to be pumpkin.  I could always use the pecans and seeds in the filling.  yummmmmm

Comment by Sandra Smiley on November 17, 2016 at 2:29pm

Thank, Inoka.  It was a new recipe and it is very good.

Comment by Inoka Nishanthi on November 16, 2016 at 6:13am

Looks so yummy Sandra.

Comment by Katy Nott on November 15, 2016 at 1:44pm

haha Sandra - that's what I've been doing!

Comment by Sandra Smiley on November 15, 2016 at 1:29pm

Thanks so much Betty and Katy!  It is good, Betty.  Tastes exactly like pumpkin pie.  LOL, Katy, you can pretend it is carrot cake!

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