Very simple cake that is perfect for serving at dinner parties and special occasions. Glaze uses orange juice instead of milk for a nice variation and a play on the orange flavor within the cake. Found this on the Very Best Baking website.
I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve.
This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.
This recipe makes a beautiful cake and is surprisingly easy. It's from Bon Appétit Magazine (Nov. 2008). These make great cupcakes too! You can substitute all the spices for 2 tsp. of pumpkin pie spice. I like to double the spices.
This recipe is a little bit of work, but it looks fabulous and is really good. Worth the effort for a holiday meal.
I use Dove brand dark chocolates for this recipe. They melt well and have great flavor.
The glaze can be made a few days in advance and then heated in microwave before using.
The recipe directions for the filling and the glaze are at the end, and these can be prepared while the cake is baking and cooling.
This pumpkin spice cake is very moist and rich and the cream cheese frosting keeps it that way for several days! In fact, the spice blend actually improves and mellows in flavor if the cake is made one day before serving. Remember that the frosting is made with cheese and that the cake must be refrigerated to maintain its freshness—especially during warm weather. But don’t worry, this cake is so good that it won’t be around very long!