My pumpkin love continues. This weekend I made a Spiced Pumpkin Cake, which was featured in the November issue of Real Simple. You can get the recipe here. Note: I did not use lemons in the glaze; I used the standard glaze of 1 cup powdered sugar whisked with milk added by the teaspoon until the desired consistency is reached; I added ground cinnamon for a bit of zing. I also sprinkled ground nutmeg on the top of the batter (which becomes the bottom of the cake) for a spicier taste.
The cake came out very moist, the spiciness just right, with a mellow pumpkin flavor. It was super easy to make and will definitely be contender for upcoming potlucks and other get-togethers.