Servings: 8, with ample leftovers.
This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving.
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Did anyone notice that 9 1/2 oz. of cake flour does NOT equal 2 1/2 cups? So which is correct to use in the recipe - 2 1/2 cups or 9 1/2 oz.? FYI - one cup of Cake flour equals 4 1/2 oz.
light, airy & delicious. I wish I had seen the suggestion to add crystallized ginger beforehand! Definitely recommeneded.
This recipe went together like a dream. The cake was light with a fine crumb. Very atypical for a pound cake. I think having an electric mixer (kitchenaid) is a must. For me the spices and ginger need to be adjusted a bit. I was worried this recipe had too much ginger for me and and I was right. My family and guest loved it. I put an orange juice, rum and powder sugar glaze on the cake as well. Beautiful!
Great recipe but I agree with the earlier poster on the attachment mistake. Don't use the wire whisk for churning the butter. Use the paddle attachment and save the whisk for beating the egg whites.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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