Monday, February 16, 2009

Pumpkin Blueberry Cake

Yesterday I made Rose Levy Berenbaum's pumpkin walnut ring (from The Cake Bible). As usual, I treated the recipe as more of a guide, substituting whole wheat flour, leaving out nuts, and using some unidentified squash pulp I'd frozen a few months ago. On a whim I also threw in a cup of blueberries, and it turned out delicious. As you see, I made it yesterday and half of it is gone already.

1 comment:

badmomgoodmom said...

It resembles my apple-persimmon cake--right down to the persimmon pulp in the freezer.