Loved this cake. Absolutely delicious. It's not one of those spectacular desserts that everyone ooohs and aaahs over. It's homey and understated. But the spices are subtle and just right. It's moist. It's got oil, vanilla and grated butternut squash in it. The only change I made was to use grapeseed oil instead of canola. And it made a little too much glaze.
My husband had two pieces and told me it's something he definitely wants me to make again.
Read more on my blog, Pork Cracklins.
Recipe Used: Buttermilk Cake with Spiced Vanilla Icing
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
FineCooking.com is a part of the Taunton Home and Garden Network
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