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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a fantastic pound cake!! I chopped up some crystallized ginger as one reviewer suggested and omitted the minced ginger. The cake was light and moist. I didn't top it with anything and really didn't think it needed any topping after the first bite. Yummy!
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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?