10/09/2026
This weekās pumpkin-honouring recipe is one of your authorās favourite ways to bake pumpkin: as a cake with sweet, nutty icing. The book this recipe comes from was written to highlight the possibilities of canned foods, so feel free to substitute actual milk for the powdered milk as written ā but do use canned pumpkin and save yourself a bunch of trouble! I would also add a lot more in the way of spice; a palmful of cinnamon, clove, and salt isnāt going to do much against two nine-inch cakesā worth of batter! Also, if youāre lucky enough to have real maple syrup around, do feel free to use that in place of maple flavouring in the icing. A couple of little tweaks would make this cake a real treat at any October gathering! š
Find the full recipe in HarvestIR: Pumpkin Cake and Maple Nut Frosting from Appetizing Recipes: Using Canada's Canned Foods. https://loom.ly/rkd9SB0